Tag Archives: Wine education

#NationalDrinkWineDay: Your 5-step #wine tasting guide

18 Feb

 

Drink up, darlings! It’s National Drink Wine Day. For your sipping pleasure, here’s an easy-peasy primer on how to enjoy vino. Can I get a ¡Salud! for the Five S’s: See. Swirl. Sniff. Sip. Spit.

Glasses

1. See. How a wine looks can tell you a lot about what’s in your glass. For example, the younger a white wine is, the paler it looks. Conversely, the older a red wine is, the lighter in color it will appear. More advanced tasters may be able to tell what type of grape the wine is made from by how it looks, e.g., a Cabernet Sauvignon will look inky, while a Pinot Noir will appear more clear.

Swirl

2. Swirl. When you swirl wine around in your glass, you’re releasing the little odor molecules that give wine its flavor and aroma. The only wine you don’t want to swirl is a sparkling wine. Exposure to air will cause the wine to lose its fizziness and some of its flavor characteristics.

spin

3. Sniff. Smelling a wine can give you more clues about its origins and how it was made. If you’re smelling vanilla, cedar or tobacco, it’s an indicator that the wine was aged in oak barrels. If you’re smelling a lot of fruit, it’s possible the wine comes from the New World, or a winemaking region outside of Europe. Mineral aromas like gravel, flint or wet stone may mean the wine is made in the Old World or European style.

sniff

4. Sip. Notice I said sip and not gulp. A smaller sip allows you to discreetly swirl the wine around in your mouth so that you can pick up more aromas, and thus get a better sense for the wine’s flavor.

Pouring

5. Spit. You’re probably wondering why anyone would want to waste perfectly good wine. I’ll drink to that! But if you overdo it, your ability to distinguish flavor characteristics plummets. It’s like meeting a chulo guy (or hot señorita) in a bar. The more you drink, the less likely you’ll be able to tell a winner from a stalker/TV Guide hoarder. Save the ambitious drinking for dinner. And make sure you have a ride home. Preferably not from aforementioned serial killer/Beanie Babies doll collector.

Now go forth and taste, chicas y chicos.  ¡Salud!

Five fab reads to boost your #wine knowledge

2 Feb

Baby, it’s cold outside! And what better way to weather a storm than by curling up with a glass of wine and a good book. Heck, why not curl up with a glass of wine and five good books–about wine.

These tomes have something for everyone, from the wine newbie to the cheese lover and the history buff. There’s even one for vino geeks on branding and terroir. Check ’em out. And happy reading! [El Full Disclosure: I received review copies of these books from the publishers, however the views expressed here are entirely my own.]

TastingWineCheese_CoverTasting Wine and Cheese: An Insider’s Guide to Mastering the Principles of Pairing by Adam Centamore (Quarry Books, 2015)

My name is Señorita Vino, and I am a cheese-a-holic. [Can I get an “Hola, Señorita Vino?”]. Kidding aside, a recent scientific study presented evidence that cheese is as addicting as crack. True story. To help you master your addiction, cheese guru extraordinaire Adam Centamore has put together this user-friendly wine and cheese pairing guide. Start with easy-to-grasp pointers on tasting wine and cheese separately, then explore how the characteristics of different cheeses work with particular wines. After that, it’s pairing time! Concise and engaging, this could become one of your favorite go-to party planning guides.

The History of Wine in 100 Bottles by Oz Clarke (Sterling Epicure, 2015)Oz

Can I just say, I love Oz Clarke. His books have made my wine education a delicious journey filled with tantalizing tidbits that make me sound reeeeally interesting at dinner parties. Just ask my friends. Clarke’s latest work takes you on a time-travel adventure of the vino kind, starting in 6000 BC and ending in 2014. You’ll visit one of the first wine bars ever (Pompeii), learn about the highest vineyard in the world (Salta, Argentina), witness the end of Prohibition  (yay!), explore how the Nazis absconded with prized French wine (boo!), and get a glimpse of a convincing fake bottle of 1947 Chateau Petrus, courtesy of fraudster Rudy Kurniawan (boo again!).

TangledVInesTangled Vines: Greed, Murder, Obsession and an Arsonist in the Vineyards of California by Frances Dinkelspiel (St. Martin’s Press, 2015)

Murder! Intrigue! Quirky characters! Wine! If this sounds like the makings of a juicy, wine-soaked fiction novel, guess again. Tangled Vines is the true story of Mark Anderson, a whack-job grifter with a palate for fine wine who intentionally set fire to a wine storage facility in Northern California. The blaze obliterated more than a quarter of a billion dollars’ worth of wine, including 175 bottles of Port Angelica, a wine made by the author’s great-great grandfather in 1870s Southern California. Dinkelspiel sets out to trace the history of the Rancho Cucamonga property where her ancestor’s vines once grew. Along the way, she paints an enthralling portrait of California’s early wine industry.

Wine and IdentityWine and Identity: Branding, Heritage, Terrior edited by Matt Harvey, Leanne White and Warwick Frost (Routledge, 2014)

I’m not gonna lie–this exploration of wine branding and tourism is not exactly a beach read. Think of it as the difference between drinking a gossamer-light sparkling wine and a big, bold, badass Cabernet Sauvignon. And I mean that in a good way. If, like me, you dream of making wine your business (or if you’re a hardcore wine geek with an insatiable appetite for wine knowledge), Wine and Identity offers a deep-dive analysis of global wine markets and wine regions as destinations. The scope of the essays in the book comprises Old and New Worlds, established and emerging wine regions. Dive in. You’ll emerge enlightened and inspired.

FollyWine Folly: The Essential Guide to Wine by Madeline Puckette and Justin Hammack (Avery, 2015)

Cool wine diagrams – check. Fun, useful wine facts – check. A snob-free wine primer – check. This is the first book from the people who brought us winefolly.com, an award-winning website with easy-to-understand wine information, enticing visuals and a down-to-earth tone. The book is a helpful resource for people who are just learning about wine and for those who have some wine knowledge but want to have a quick reference guide on hand. My favorite part: the flavor profiles for more than 50 different grape varietals.

¡Mucho Gusto! Get to know #Riesling

3 Oct

One of my favorite wine-tasting-gone-wrong stories happened a year after starting my blog when I was invited to join a group of women bloggers on a day of vino tasting in the Santa Ynez Valley.

In the tasting room of a winery whose name I won’t mention, the gentleman pouring our wine opened a bottle of Riesling and said, “You girls will love this one because it’s sweet. All Rieslings taste sweet.” True story.

Of course, not all “girls” love sweet wine, and certainly not all Rieslings are sweet. At the risk of making waves in this group I was just getting to know, I decided to very diplomatically note that some Rieslings are in fact dry.

You can guess where that led. Annoyed that I had corrected him, in a condescending tone he argued that ALL Rieslings ARE INDEED sweet. I decided not to ruin the convivial mood and dropped the matter. To prepare you in case you find yourself at the same winery with the same twit pouring your wine, it’s my pleasure–no, it’s my duty–to present the 411 on Riesling.

Loosens

HOLA, ME LLAMO: Riesling (pronounced REES-ling, not REEZ-ling)

MY ROOTS: According to the Oxford Companion to Wine, the earliest known mention of Riesling was found in Germany’s Rheingau region on an invoice dating back to 1435. The Riesling grape is believed to have originated in Germany, and DNA testing shows that it is an offspring of the grape Gouais Blanc. Noteworthy Riesling is produced in Germany, Austria and  in France’s Alsace region. Riesling  also is made in New World countries including Canada, Australia’s Clare Valley, and in the states of Oregon, Washington, California, and New York’s Finger Lakes region. Riesling vines have hard, resilient wood, which allows them to thrive in cold climates such as New York, Canada and Germany.

ALL ABOUT ME:  Riesling is a white wine that can be made in a variety of styles, from bone dry to sweet. The classic aromatic profile is a heady mix of lychee, white florals, citrus, white peaches and a distinctive petrol or kerosene smell in older wines. Rieslings have low to medium alcohol, rarely exceeding 12.5 percent ABV. This is a wine with a crisp acidity. Cool-weather Rieslings are especially zingy, and in Germany and Canada, some grapes are allowed to freeze on the vine to produce a beautifully sweet Icewine. The sweetness of German Rieslings is ranked according to a classification system that ranges from Kabinett (dry) to Trockenbeerenauslese (super-sweet). In France’s Alsace region, grapes may be harvested late (Vendage Tardive on the label), producing a rich, honeyed wine. Sometimes, but not always, American Rieslings will have “Dry Riesling” on the label if it’s, well, dry. When in doubt, ask your wine merchant or server to be sure.

FOODS I LOVE: Riesling is a versatile wine that pairs with all kinds of foods. Try a sweet or off-dry Riesling with spicy Mexican or Thai food to cool the burn. Rieslings go well with charcuterie plates, roasted duck and mildly salted cheeses. It also works with crab, shrimp or lobster. And Riesling holds the distinction of being one of the few wines that pairs nicely with eggs.

DO TRY THIS AT HOME: Riesling can cost anywhere from $16 to $60 a bottle. See last week’s post for four Finger Lakes Rieslings you may want to try. For Old World Rieslings, you can’t go wrong with Germany’s Dr. Loosen from the Mosel region. And from France’s Alsace region, I enjoyed the 2012 Hubert Meyer Riesling.

What are some of your favorite Rieslings? Don’t be shy–let me hear from you. Enjoy the weekend and as always, ¡Salud!

¡Mucho Gusto! Get to know #SauvBlanc

16 May

Feliz Friday everyone ! Today is World Sauvignon Blanc Day, and I’m re-blogging this post from my ¡Mucho Gusto! series in honor of the occasion. Raise a glass of #SauvBlanc today!

For those of you who don’t speak Spanish, mucho gusto is what you say when you first meet someone. It’s like “nice to meet you,” but it would translate more directly as “with great pleasure.”

Gusto has many meanings, including “taste” and “flavor,” so consider ¡Mucho Gusto! a delectable play on words and a way to familiarize yourself with wine. So here we go…

Intipalka Sauvignon Blanc is made by Santiago Queirolo, one of Peru's longest-standing wineries.

Intipalka Sauvignon Blanc is made by Santiago Queirolo, one of Peru’s longest-standing wineries.

HOLA, ME LLAMO: Sauvignon Blanc is a white wine.

MY ROOTS: Sauvignon Blanc was born in France’s Bordeaux region. A bit of trivia – the grape variety hooked up with Cabernet Franc sometime in the 1700s and the result was Cabernet Sauvignon. Today, Sauvignon Blanc continues to thrive in Bordeaux. Because French wines are geographically labeled and not named for the actual grape, “Sancerre” and “Pouilly-Fumé” are 100 percent Sauvignon Blanc wines. Sauvignon Blanc was planted in other countries including New Zealand, the U.S. (California), Chile, Australia and Italy. Robert Mondavi coined the name Fumé Blanc, so if you see this on the grocery store shelf, it’s Sauvignon Blanc.

ALL ABOUT ME: Sauvignon Blanc is a dry wine made from an aromatic grape, hence its distinctive aroma. You may get nectarines, white peach, grapefruit, grass and herbs, gooseberries, and believe it or not, kitty pee. French Sauvignon Blanc may also display a flinty, gravelly minerality. Most Sauvignon Blanc is stainless-steel fermented, so you won’t get the woodsy, oaky notes you’d find in Chardonnay. It’s also known for its refreshing, crisp acidity.

FOODS I LOVE: You can’t go wrong with Sauvignon Blanc and seafood. The wine’s crispness complements the buttery texture of white fish and scallops. I’ve had it with oysters and it’s to-die-for amazing. Sauvignon Blanc is the ideal wine for vegetarian dishes. This is a great wine for salads, since the herb notes of the wine will match the crisp greens in the salad and the acidity matches vinaigrette dressing. For some Latin flair, pair Sauvingon Blanc with guacamole (the acidity of the wine “cuts” the creaminess of the guac) and spicy dishes like enchiladas and chile relleno. I love Sauvignon Blanc with Peruvian arroz con pollo (chicken in a cilantro sauce).

DO TRY THIS AT HOME: The beauty of Sauvignon Blanc is that you don’t have to break the bank to enjoy it. You can get a good bottle for $10 – $20. Of course, you can pay upwards of $150 for a classified Bordeaux blend. Some well-regarded labels include: Cloudy Bay, Kim Crawford and Matua Valley from New Zealand; Laville Haut-Brion, Alphonse Mellot and Pascal Jolivet from France; St. Supéry, Kunde and Matanzas Creek from California; Montes, Concha y Toro and Viña Leyda from Chile.

So here’s wishing you ¡Mucho Gusto! as you get to know Sauvignon Blanc. Until next time…

¡Salud!

 

 

#CesarChavez and the fruit of the vine

27 Mar

Chicos y chicas, Monday is Cesar Chavez Day, and in honor of his birthday on March 31, I’m re-blogging a post about the United Farm Workers, the labor union he founded. By the way, you can catch the new Cesar Chavez movie, in theaters this weekend! And no, I’m not getting paid to promote the film (de nada, Pantelion Films). Here’s the trailer: 

 

…and here’s the blog post!

In one of my favorite scenes from the movie “Sideways,” Virginia Madsen’s character waxes rhapsodic about wine. Among the many things wine evokes for her are thoughts of the people who picked the grapes.

Image courtesy of Work Permit via Wikimedia Commons

Image courtesy of Work Permit via Wikimedia Commons

 

United Farm Workers (UFW), the labor union founded by Cesar Chavez in 1962, celebrated its 50th anniversary in 2012.

It would be disingenuous of me not to mention that the topic of labor unions is a touchy issue for some gente. Regardless of where you stand, we’re all rooted in the same vast vineyard of humanity, and this post is presented in the spirit of learning about one chapter in the history of a movement that has had an impact on the wine industry.

One historical point that many wine lovers may not be aware of is that Cesar Chavez himself was a fan of red wine. Perhaps even less known is that the UFW made its own wine six years ago to commemorate what would have been their founder’s 81st birthday. Black Eagle Wines takes its name from the stylized bird on the UFW’s logo.

Image courtesy of UFW.

Image courtesy of UFW.

Although the wine is no longer available for purchase, the union has a limited reserve that it continues to pour at its banquets and special events. A Sauvignon Blanc, a Merlot and a Cabernet Sauvignon were released under the label. At the time the wines hit the market, a spokesperson for the UFW noted that their target customers were young Latino professionals whose parents may have been farm workers.

Today, Cesar Chavez is credited by some not only for establishing better working conditions for farm laborers, but for starting a movement that would inspire hundreds of thousands of workers across various industries in the U.S. to seek better lives for themselves and their families.

So the next time you raise a toast, take a moment to think of everyone who played a role in producing the elixir in your glass, a liquid masterpiece that has been enjoyed for thousands of years by billions of people, our predecessors in the great vineyard of life. ¡Salud!

Happy #StPatricksDay – Green #wine?

17 Mar

Chicos y chicas, here’s an oldie but a goodie that’s still very relevant on St. Patrick’s Day. May the camino rise up  to meet you, and may el sol shine warm upon your face!

Poor St. Patrick. A lifetime of saintly deeds, and all he gets in return is an annual drinking holiday. Tonight, millions will don plastic leprechaun hats while bobbing in a virtual sea of green beer, all in the name of Ireland’s patron saint. Which brings us to the topic of green wine.  In the spirit of St. Patty’s Day, Señorita Vino proudly presents her official primer on ‘green’ wine.

“Green beer? Really?”

1. Vinho Verde

You guessed right, chicos y chicas. ‘Vinho Verde’ is Portuguese for ‘green wine.’ But this Portuguese wine is not green in color. ‘Green’ in this case is referring to youthfulness (see number 2 below), so the correct translation would be ‘young wine.’ Vinho Verde wines can be white, red or rosé. The key is to drink this wine soon after you buy it, because it’s not meant to be aged. A white Vinho Verde tends to be light (a lower alcohol content), crisp (high acidity) and wonderfully floral. Sip a glass as you’re painting your nails green.

2. Youthful Exhuberance

White wine gets darker in color as it ages. In a very young white wine, you may be able to detect a subtle greenish tinge. We’re not talking kelly green, but  a pale yellow with just a hint of greenness. The next time you’re drinking a white wine from an early vintage (2010, 2011), hold your glass against a white piece of paper and you’ll see what I’m talking about. Pretty cool, huh?

3. Organic Wine

This is a topic that stirs a lot of debate, so for the purposes of our ‘green’ theme, we’ll keep it simple. Generally speaking, organic wine in the U.S. is wine made from grapes grown according to organic standards established by the U.S. Department of Agriculture. In other words, no chemical pesticides or fertilizers are used, among other organic farming practices. Rules about organic winemaking–or what happens in the winery once the grapes are harvested–vary from state to state. What matters is that drinking organic wine is an individual choice only you and your tastebuds can decide.  I have tasted both organic and non-organic wines, and have had excellent and so-so wines in each category.

4. Green foods and the wines that love them

What would a green wine discussion be without a pairing of wine with verde-colored victuals? For your St. Patty’s Day dining pleasure, here are some wines you can drink with your favorite emerald-toned comidas:

Green salad with avocados: Choose a lighter white wine such as a dry Riesling. The wine’s natural acidity will ‘cut’ the fat of the avocados.

Chile verde:  Here’s where a medium-bodied Zinfandel would complement the meat (and heat!) in this dish.

Green cupcakes: A sweet dessert wine would pair much better with green cupcakes than a pint o’ green Guiness. Just sayin’. Be  sure the wine is sweeter than the dessert. Go for a Moscato or a sparkling Brachetto.

5. If you really must go there…

I believe in freedom of choice, but I also believe that friends don’t let friends put green food coloring in white wine. Yes, that’s me editorializing. However you decide to celebrate St. Patrick’s Day, take this bit o’ wisdom to the pub with you on Saturday:

“Wine comes in at the mouth and love comes in at the eye; that’s all we shall know for truth…”

-William Butler Yeats, Irish playwright and poet

¡Mucho Gusto! Get to know Sauvignon Blanc

20 Feb

Happy almost-weekend, chicas y chicos! You may recall last month’s debut edition of ¡Mucho Gusto!, where I introduce you to a particular type of wine. For those of you who don’t speak Spanish, mucho gusto is what you say when you first meet someone. It’s like “nice to meet you,” but it would translate more directly as “with great pleasure.”

Gusto has many meanings, including “taste” and “flavor,” so consider ¡Mucho Gusto! a delectable play on words and a way to familiarize yourself with wine. So here we go…

Sauvignon Blanc from New Zealand, Chile, California and France.

Sauvignon Blanc from New Zealand, Chile, California and France.

HOLA, ME LLAMO: Sauvignon Blanc is a white wine.

MY ROOTS: Sauvignon Blanc was born in France’s Bordeaux region. A bit of trivia – the grape variety hooked up with Cabernet Franc sometime in the 1700s and the result was Cabernet Sauvignon. Today, Sauvignon Blanc continues to thrive in Bordeaux. Because French wines are geographically labeled and not named for the actual grape, “Sancerre” and “Pouilly-Fumé” are 100 percent Sauvignon Blanc wines. Sauvignon Blanc was planted in other countries including New Zealand, the U.S. (California), Chile, Australia and Italy. Robert Mondavi coined the name Fumé Blanc, so if you see this on the grocery store shelf, it’s Sauvignon Blanc.

ALL ABOUT ME: Sauvignon Blanc is a dry wine made from an aromatic grape, hence its distinctive aroma. You may get nectarines, white peach, grapefruit, grass and herbs, gooseberries, and believe it or not, kitty pee. French Sauvignon Blanc may also display a flinty, gravelly minerality. Most Sauvignon Blanc is stainless-steel fermented, so you won’t get the woodsy, oaky notes you’d find in Chardonnay.  It’s also known for its refreshing, crisp acidity.

FOODS I LOVE: You can’t go wrong with Sauvignon Blanc and seafood. The wine’s crispness complements the buttery texture of white fish and scallops. I’ve had it with oysters and it’s to-die-for amazing. Sauvignon Blanc is the ideal wine for vegetarian dishes. This is a great wine for salads, since the herb notes of the wine will match the crisp greens in the salad and the acidity matches vinaigrette dressing. For some Latin flair, pair Sauvingon Blanc with guacamole (the acidity of the wine “cuts” the creaminess of the guac) and spicy dishes like enchiladas and chile relleno. I love Sauvignon Blanc with Peruvian arroz con pollo (chicken in a cilantro sauce).

DO TRY THIS AT HOME:  The beauty of Sauvignon Blanc is that you don’t have to break the bank to enjoy it. You can get a good bottle for $10 – $20. Of course, you can pay upwards of $150 for a classified Bordeaux blend. Some well-regarded labels include: Cloudy Bay, Kim Crawford and Matua Valley from New Zealand; Laville Haut-Brion, Alphonse Mellot and Pascal Jolivet from France; St. Supéry, Kunde and Matanzas Creek from California; Montes, Concha y Toro and Viña Leyda from Chile.

So here’s wishing you ¡Mucho Gusto! as you get to know Sauvignon Blanc. Until next time…

¡Salud!

 

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