I'm fresh off a weekend chuck-full of wine tasting events at various venues. Even though the locations changed, there was a noticeable common thread... the people.
I will always be the first to say drink what you like, however that does not apply to tastings. In a restaurant; buying a bottle at Costco; pulling a cork with dinner; sure. But at a tasting that defeats the whole point. The point is in fact to drink what you don't know.
Tastings give us a wonderful and rare opportunity to try before we commit to buying a bottle and hopefully give us insight into wines we have never had, and maybe didn't even know existed. This seems like a logical enough concept, but it never fails... people go right for what they know. Now, don't get me wrong, I'll taste well known wines too. Things change. Winemakers move around, vintages progress, techniques improve (we hope). The difference is I yearn to taste the unknown, so I taste everything from everywhere.
This segues nicely into my next quandary. The folks who tell me they don't drink _____________. The blank is usually Chardonnay, but I've heard just about all popular varietals filled in here. My response is generally this: "Really, you don't drink ___________? From anywhere? In the whole world? I can't blame people for making sweeping generalizations (especially because I make them all the time) regarding personal preferences and their experiences. What I want to convey is that they make wine all over the world, in many, many different styles. That's why there are so many different wines out there. There's something for everyone. Say for example you don't like Chardonnay from California. I'm willing to bet it's because you've had a big, buttery, cloying example that grabs hold of your taste buds and puts them in a sleeper hold. I assure you, not all Chardonnay tastes like that. In fact, I'm willing to say that stylistically, those are probably in the minority. But you'd never know it if you refused to taste a beautiful, clean, crisp Chablis ( from France, not the Gallo jug stuff) because you "don't like Chardonnay".
As a pourer at these events, it's my job to try and educate the attendees not only about the wines, but how to make the most of the tasting. I see so many people trying to exemplify proper wine tasting etiquette and going about it all wrong. Because that's not the most comfortable environment to start asking, with the fear that your peers at the Country Club will snicker and point, I've decided to list some common misnomers and tasting faux pas to set you ahead of the curve. It should be mentioned that those of us in the industry who pour at these things LOVE inquiring minds and gracious guests. Trust me on this and you'll end up with more than that piddly 2 ounce pour in your glass.
1. Do Not Rinse Your Glass Between Tastes.
There is a very logical reason for this. You are watering down your wine. The water that is put out for rinsing should only be used if you are going from a sweet, dessert style wine, back to a drier wine. OR you are going from red wine, back to white. This rule is especially important to adhere to if you are at a formal tasting with one line up of wines. The Sommelier or wine steward has selected the order in which you'll taste these for a reason. They will go from lighter to heavier, each one cancelling out the prior in you glass. You'll never know there was a Pinot Noir in your glass once the Malbec hits it. Trust me.
2. Please Taste In Order.
Just like in my explanation above, the worker bees pouring at an event have lined the wines up for a reason. It is not arbitrary. It doesn't do you, or your palate, any favors by starting with the 16% alcohol Zinfandel, then moving on to the Sauvignon Blanc. If you want to taste everything, table hop, starting with the whites. Then make your way around again for the reds.
3. Please Keep Your Negative Opinions Mum.
I joke around all the time with this one. I'll tell people that I'm not the winemaker, so it doesn't hurt my feelings if you don't like it. But the truth is, it's kinda rude. If you were going to a museum, would you tell the curator that the art in there sucked? It's the same idea. No, I didn't make the wine, but I am there representing it. And any negative comment you make, might affect the person standing next to you that just said how much they liked it. The better (and more productive) conversation to have would be: "This wine is different than what I'm used to. Tell me about it/what makes it unique?"
4. This Is Not A Buffet.
Do not help yourself to a hearty pour. If we are told there will be 50 guests at the tasting, we bring enough wine for 50 people have a taste. Remember folks... this is a "tasting", not a "I'm gonna get falling down drunk off of free wine".
5.Open Minds Enjoy More Wines.
The most important rule. If there is a Gruner Veltliner open, try it. If you see a wine from Slovenia, try it. Had a bad experience with a Pinotage when you were 17? Try it again. No, you're not going to like everything. But you are going to surprise yourself. The point is, these are great opportunities to nurture your sense of adventure and walk on the wild side. Albarino?... yes please!
Wine is about exploration and discovery. Get out of your rut and get tasting!
Cheers! Here's to your health.
Monday, June 28, 2010
Thursday, June 24, 2010
Corked or Screwed?
You could say I'm a fairly passionate person. One could also argue that when it comes to wine that's the understatement of the year. So when I 'm asked by a budding wine enthusiast a question shrouded in much debate, I don't hesitate to jump on my soap box.
"Isn't it just cheap wine that comes in screw cap bottles?" "Doesn't good wine need to have a cork?"
Both are very valid questions indeed. Especially given that we Americans are the ones that have perpetuated these myths for eons.
I can answer the first question like this: Just because Two Buck Chuck comes in a bottle with a cork doesn't mean its a great wine. Conversely, if Two Buck Chuck were to come in a bottle with a screw cap that wouldn't make it any worse than it already is.
I was once asked a long time ago at one of my tastings "Katie, what do you think, cork or screw cap?" My response was easy. Screw cap. Without hesitation, without looking back, I'm all for the screw cap. I'd go so far as to say that if I never saw another cork again I'd be the happiest little Sommelier you've ever seen. You see, corks are a faulty, inferior product. They have a failure rate of around 10% (that's on average due to the fact you'll hear every number from 2% - 18%). Anyway you slice it, they are unpredictable to say the least. I take personal offense to corks given that its my name on the line and my success depends on their perfection. I put it into perspective like this: Let's say you come to me looking for a suggestion on the newest, hippest, hottest new wine. I gladly offer up a recommendation for a wine that is knock-your-socks-off good. You get home with said bottle, dinner cooking away on the stove, friends en route, when you pull the cork and "pee-eww." This is one stinky bottle of vino. You've never had this wine before so you're not sure what it's supposed to taste like, but you are pretty sure the stinky socks should come off before they stomp the grapes. So now what? If you'll pardon the pun... you're screwed. And for that matter so am I. Chances are you'll never take another recommendation from me. If I think that was a great bottle of wine clearly you and I have very different opinions on what good wine is. In addition, it's pretty safe to say you'll never buy a bottle of wine from that producer again. You obviously don't like his "style". So there you have it. I've lost your confidence and your business, the winemaker has lost you as a buyer and you're dehydrating with nothing to drink with your dinner. Everybody loses.
Here lies the beauty of screw cap. I know what's in that bottle is going to taste the way it should 100% of the time and if you don't like it, you don't like it for the right reasons. Not because you got that 1 fooshy bottle.
Now, on the other hand, I can sympathize with people afraid of this movement. There is a certain loss of pomp and circumstance when a waiter comes to your table and "cracks open" your bottle of vino. But remember, it's what's IN the bottle that's most important.
If it makes you feel any better I'm certain that if Stelvin closures (the fancy schmancy name for screw caps) existed hundreds of years ago we'd be twisting open our Lafite's and Romanee's.
Now go on, get out there. Throw caution to the wind, and your wine openers in the garbage!
In good health.
"Isn't it just cheap wine that comes in screw cap bottles?" "Doesn't good wine need to have a cork?"
Both are very valid questions indeed. Especially given that we Americans are the ones that have perpetuated these myths for eons.
I can answer the first question like this: Just because Two Buck Chuck comes in a bottle with a cork doesn't mean its a great wine. Conversely, if Two Buck Chuck were to come in a bottle with a screw cap that wouldn't make it any worse than it already is.
I was once asked a long time ago at one of my tastings "Katie, what do you think, cork or screw cap?" My response was easy. Screw cap. Without hesitation, without looking back, I'm all for the screw cap. I'd go so far as to say that if I never saw another cork again I'd be the happiest little Sommelier you've ever seen. You see, corks are a faulty, inferior product. They have a failure rate of around 10% (that's on average due to the fact you'll hear every number from 2% - 18%). Anyway you slice it, they are unpredictable to say the least. I take personal offense to corks given that its my name on the line and my success depends on their perfection. I put it into perspective like this: Let's say you come to me looking for a suggestion on the newest, hippest, hottest new wine. I gladly offer up a recommendation for a wine that is knock-your-socks-off good. You get home with said bottle, dinner cooking away on the stove, friends en route, when you pull the cork and "pee-eww." This is one stinky bottle of vino. You've never had this wine before so you're not sure what it's supposed to taste like, but you are pretty sure the stinky socks should come off before they stomp the grapes. So now what? If you'll pardon the pun... you're screwed. And for that matter so am I. Chances are you'll never take another recommendation from me. If I think that was a great bottle of wine clearly you and I have very different opinions on what good wine is. In addition, it's pretty safe to say you'll never buy a bottle of wine from that producer again. You obviously don't like his "style". So there you have it. I've lost your confidence and your business, the winemaker has lost you as a buyer and you're dehydrating with nothing to drink with your dinner. Everybody loses.
Here lies the beauty of screw cap. I know what's in that bottle is going to taste the way it should 100% of the time and if you don't like it, you don't like it for the right reasons. Not because you got that 1 fooshy bottle.
Now, on the other hand, I can sympathize with people afraid of this movement. There is a certain loss of pomp and circumstance when a waiter comes to your table and "cracks open" your bottle of vino. But remember, it's what's IN the bottle that's most important.
If it makes you feel any better I'm certain that if Stelvin closures (the fancy schmancy name for screw caps) existed hundreds of years ago we'd be twisting open our Lafite's and Romanee's.
Now go on, get out there. Throw caution to the wind, and your wine openers in the garbage!
In good health.
Tuesday, June 22, 2010
Not your mama's White Zin!
So I just wrapped filming a segment for a new show that hopefully will air here in the desert. It will focus on wine and food and more food and all the good times that come with eating and drinking. My bit was about Rose, "the misunderstood summer wine". I figured while all is fresh in my head I would share some Rose thoughts with y'all...
Pink wine is no longer shameful. Please don't give scornful glances to people enjoying a cold glass of rose as you pass by them on your way to the restroom. I assure you, unless you are at Applebee's, they are not drinking Mateaus or Boones Farm. I will go so far as to say they are probably not even drinking White Zin. More than likely they are drinking the new "it" wine... Rose. Meant to be dry, fresh, crisp and refreshing I feel the need to explain just what this pink wine is all about.
Rose can be made from ANY red grape and while the process can differ slightly depending on the producer the idea is the same. It is red wine that is taken away from its skins after mere hours of fermentation. Skin is what gives a wine its color therefore, less skin less color. See? If these Rose's were left in the tank they would soon become your favorite bottle of red. Big, bold, slap you silly, macho reds. In fact in an attempt to give you a bigger, punch you in the face red wine, many winemakers will "bleed" off some juice out of the fermentation tank in the first few hours. Not to produce a Rose, but to increase the ratio of skin to juice. Rose just happens to be a wonderful by-product. Because it can be made using any red grape you like, you'll see Rose's spanning the color wheel. From pale salmon Rose's probably made from Grenache or Pinot Noir to cranberry and pomegranate colors stemming from Malbec or Syrah. However, the most important aspect isn't the color, its the fact that Rose is delicious, dry and goes with any food you can throw at it (seriously, even Mexican food can't throw these crimson beauties off track!)
On the other hand if you're worried about buying the "wrong" Rose my only advice is to steer clear of the Blush wine that comes in a box or a 5 gallon jug. Other than that, grab an ice bucket, throw in a bottle of pink something, fire up the grill and DRINK.
It's that easy.
By the way... while I was writing this I had a glass of CUNE Rosado from Spain in hand and it didn't suck.
Pink wine is no longer shameful. Please don't give scornful glances to people enjoying a cold glass of rose as you pass by them on your way to the restroom. I assure you, unless you are at Applebee's, they are not drinking Mateaus or Boones Farm. I will go so far as to say they are probably not even drinking White Zin. More than likely they are drinking the new "it" wine... Rose. Meant to be dry, fresh, crisp and refreshing I feel the need to explain just what this pink wine is all about.
Rose can be made from ANY red grape and while the process can differ slightly depending on the producer the idea is the same. It is red wine that is taken away from its skins after mere hours of fermentation. Skin is what gives a wine its color therefore, less skin less color. See? If these Rose's were left in the tank they would soon become your favorite bottle of red. Big, bold, slap you silly, macho reds. In fact in an attempt to give you a bigger, punch you in the face red wine, many winemakers will "bleed" off some juice out of the fermentation tank in the first few hours. Not to produce a Rose, but to increase the ratio of skin to juice. Rose just happens to be a wonderful by-product. Because it can be made using any red grape you like, you'll see Rose's spanning the color wheel. From pale salmon Rose's probably made from Grenache or Pinot Noir to cranberry and pomegranate colors stemming from Malbec or Syrah. However, the most important aspect isn't the color, its the fact that Rose is delicious, dry and goes with any food you can throw at it (seriously, even Mexican food can't throw these crimson beauties off track!)
On the other hand if you're worried about buying the "wrong" Rose my only advice is to steer clear of the Blush wine that comes in a box or a 5 gallon jug. Other than that, grab an ice bucket, throw in a bottle of pink something, fire up the grill and DRINK.
It's that easy.
By the way... while I was writing this I had a glass of CUNE Rosado from Spain in hand and it didn't suck.
Monday, June 21, 2010
I Did It!
I’ve been saying “I’m gonna do it. I’m gonna start a wine blog... Tomorrow.” Well, tomorrows turned into yesterday’s and before I know it a year had passed and I had accomplished zip (well at least as far as my technological advances were concerned). I can’t tell you what crawled up me arse today to get me going but I am glad I’m here.
So, in the spirit of my new-found ”can do” attitude here’s my commitment as a new blogger. I will post regularly, I will keep content light but not infantile, and I will not do what other wine bloggers do - for example ”this Shiraz had amazing aromas of blueberry and current…blah blah blah”. If you want to know what it tastes like open the bottle for yourself. If you want the behind-the-scenes, backstage pass, keep reading.
Wine for me is so much more than flavors and aromas. Sure, I’m a flavor craver like everyone else and won’t dispute the power behind sticking your nose in a glass and being blown away, pleasantly surprised, or marginally sickened. That’s fun to talk about, but that’s not all there is.
Stay tuned my fellow wine geeks. I promise to be as controversial as those who know me have come to expect.
P.S. Eating is like breathing to me so you can bet that I'll have lots to say about my culinary adventures. As far as desert dining is concerned I've listed my top 5 "go to" restaurants. Keep checking back... things have a tendancy to change.
So, in the spirit of my new-found ”can do” attitude here’s my commitment as a new blogger. I will post regularly, I will keep content light but not infantile, and I will not do what other wine bloggers do - for example ”this Shiraz had amazing aromas of blueberry and current…blah blah blah”. If you want to know what it tastes like open the bottle for yourself. If you want the behind-the-scenes, backstage pass, keep reading.
Wine for me is so much more than flavors and aromas. Sure, I’m a flavor craver like everyone else and won’t dispute the power behind sticking your nose in a glass and being blown away, pleasantly surprised, or marginally sickened. That’s fun to talk about, but that’s not all there is.
Stay tuned my fellow wine geeks. I promise to be as controversial as those who know me have come to expect.
P.S. Eating is like breathing to me so you can bet that I'll have lots to say about my culinary adventures. As far as desert dining is concerned I've listed my top 5 "go to" restaurants. Keep checking back... things have a tendancy to change.
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