What do tannins do for wine? Well, for starters they don't create the garnet color of red wines as some believe. The grape skins are responsible for the hue of red that each bottle contains. Tannins come from the skins, seeds and stems (if used) of the grape. They are also the result of the aging process from using oak barrels. Tannins give longevity to a wine and also contribute to its texture, body and length of finish.
Cabernet's are the most tannic of the wines while Chardonnay's and Sauvignon Blanc's are the least. Cabernet's fermentation time plus skin contact time and then a light press create the higher levels of concentration. Chardonnay grapes typically go directly to press when they arrive at a winery so the skins, pulp and seeds are usually not in contact with the juice for more than two hours. This results in a minimum amount of tannins extracted.
The wait staff at my restaurant just took a class on the process of bottling and the different types of aging and how it affects the amount of tannins in a bottle. Soon after that, I was lucky enough to overhear a man and woman arguing over what tannins were and they asked my opinion. When I heard their respective responses, I suggested they make a wager on who was right and the loser could buy dinner. Let's just say the woman who was drinking beer bought dinner. I did bring her several tastes of wines starting with a White Zinfandel to a Chardonnay to a Cabernet Sauvignon. That is a fabulous perk my restaurant offers, letting guests try different wines so they can figure out what they like. I told her a little about the aging process so that explaining what tannins were would make more sense. I think she appreciated the fact that I took so much time to give her a little information.
The reason some people don't like red wine is because of the tannins and that's fine. There is nothing wrong with ordering a lighter or sweeter style wine with dinner even if you are having steak. I try and reassure guests if they act embarrassed about what they are ordering as if they are making a mistake. Hey, to each his own!
Sunday, February 28, 2010
Wednesday, February 24, 2010
Sunday, February 21, 2010
It's OK to blush...
So exactly what is a blush? A blush is simply White Zinfandel. Most people refer to this wine as blush because of its light, pinkish color. Also known as a Rose', it is a sweet and light wine that works well for anyone experimenting with their first glass or bottle.
Beringer White Zinfandel, from California, is a perfectly fine bottle to start with. Know going in however, that this is probably not a wine you want to have while enjoying a hearty steak or a bold pasta dish. To have as an aperitif (an alcoholic beverage to have before a meal) or to enjoy on a hot day would be perfect.
White Zinfandel is made from the red Zinfandel grape and finished with residual sugar which makes it a sweet, ready to drink wine. Sutter Home Winery is credited for discovering White Zinfandel in the 70's by accident. As they were making one of their premium red Zinfandels there was a fermentation problem. The "problem wine" was set aside and a few weeks later the winemaker tasted it and loved the sweet pink wine. White Zinfandel was born.
Beringer White Zinfandel, from California, is a perfectly fine bottle to start with. Know going in however, that this is probably not a wine you want to have while enjoying a hearty steak or a bold pasta dish. To have as an aperitif (an alcoholic beverage to have before a meal) or to enjoy on a hot day would be perfect.
White Zinfandel is made from the red Zinfandel grape and finished with residual sugar which makes it a sweet, ready to drink wine. Sutter Home Winery is credited for discovering White Zinfandel in the 70's by accident. As they were making one of their premium red Zinfandels there was a fermentation problem. The "problem wine" was set aside and a few weeks later the winemaker tasted it and loved the sweet pink wine. White Zinfandel was born.
Selecting a red....
Wine should never be intimidating and if you are ever unsure what to order with your meal, just ask. Trying different varietals is the best way for YOU to figure out what you like, there are no right or wrong selections.
That being said I was asked this week for help selecting a glass of red. That is a very broad question, kind of like just asking what kind of car should I buy. I try and start to narrow the selections by asking a few questions. "Do you like a dry wine? Medium-bodied or full? Fruity?" Also, it helps to know what the person is pairing the wine with. In this case it was prime rib. I narrowed down the selection process to a Pinot Noir as the guest wanted a lighter style red and not to heavy in tannins. I chose a glass of 2007 Acacia Vineyards from the Carneros wine region of Napa Valley in California. This wine has a touch of earthiness and spice while the nose has aromas of blackberry. A perfect selection for someone not to familiar with red wine as it doesn't overpower you as some Cabernet's or Bordeaux may.
That being said I was asked this week for help selecting a glass of red. That is a very broad question, kind of like just asking what kind of car should I buy. I try and start to narrow the selections by asking a few questions. "Do you like a dry wine? Medium-bodied or full? Fruity?" Also, it helps to know what the person is pairing the wine with. In this case it was prime rib. I narrowed down the selection process to a Pinot Noir as the guest wanted a lighter style red and not to heavy in tannins. I chose a glass of 2007 Acacia Vineyards from the Carneros wine region of Napa Valley in California. This wine has a touch of earthiness and spice while the nose has aromas of blackberry. A perfect selection for someone not to familiar with red wine as it doesn't overpower you as some Cabernet's or Bordeaux may.
Thursday, February 18, 2010
Tuesday, February 16, 2010
Wine Zine
Welcome to my Wine Zine. Hopefully you can visit and learn a little about the goodness of a simple grape. Wine is fun and should not be approached with trepidation because you are unsure of what you are getting into. Please make weekly visits as I will post questions and answers I have received that may perhaps clear up some misconceptions you may have. CHEERS!!
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