In this issue we look a little at labels, decanting, cold climate wines and sparklers. Have a taste…
What does the year on the label mean?
The year on a wine label indicates the year the grapes were harvested. From that date, through the fermentation process, aging and bottling, it’s up to each winemaker as to when the wine will be released to the public for sale. Right now our newest released wines are from 2013 and 2012 vintages.
Should you always decant wine?
Decanting is a personal preference for some, and a science to others. In a young wine decanting allows for more of the wine’s surface area to have air contact quickly. This process causes the wine to “open” up and allow the drinker to discern aromas and flavors. The same action can occur after a few, or several, minutes of swirling in a large-bowled wine glass. For some, decanting can also make a younger wine “age” and become more palatable to them.
In an older, cellared wine, I will sometimes decant the wine for a short period – with a fitted straining device designed to capture years of built-up sediment. Nothing worse than having a long-cellared wine destroyed in your glass by a chunk of that. However, as that wine is already in the aging process (Have you guessed the answer?) you don’t need to age it further. My advice is to decant and drink quickly with pals.
What types of wine grapes thrive in colder climates?
Rieslings from Germany, Pinot Noir from Oregon and Chardonnay from Santa Barbara have one thing in common: the grapes are all grown in cooler climates compared to Shiraz from Australia, Zinfandel from Paso Robles and Chenin Blanc from South Africa. But, wait, that’s a very general statement when you consider microclimates in each of these large regions, the proximity of some of the vineyards to the ocean and a hillside over a valley vineyard. It is up to the winemaker to decide what grapes will thrive, and if his little pocket of heaven is best suited for grapes that thrive in cold or heat.
What are some of the grapes used in Sparkling wines?
Well now that you’ve just learned about cool climate grapes, guess what? Domestic sparking wines and French Champagnes are generally made in cooler climates using Pinot Noir and Chardonnay grapes. Another lesser-known grape to the general public, Pinot Meunier, is also sometimes included. One more thing – unless it’s from Champagne, France, a winemaker is not bound by French laws and can make a sparkling wine from whatever he or she would like. It’s not the grapes that make it sparkling, it’s the process…and how that’s done is better saved for another column!
Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a guest judge for the L.A. International Wine Competition. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column.