When should wine be decanted?
Decanting Wine is the process of pouring wine from
its bottle into another vessel (the decanter). The decanter usually has a very wide
base and is of a greater volume than the average bottle of wine. Wine should be
decanted under two circumstances:
1. The wine is young and/or tannic.
Most tannic wines tend to be young also, however, wines such as, Petite Sirahs or
Cabernet Sauvignons which generally have lots of tannins often benefit from the aeration
decanting provides. The exposure to oxygen helps soften some of the harsh tannins
which makes the wine more enjoyable. This process is also known as allowing the wine
to "breathe" which can take place in the bottle (not as effective) or in your
glass (wine rarely stays in the glass long enough).
2. The wine is unfiltered or over eight
years old. Unfiltered and older wines develop sediment which falls to the
bottom of the bottle or sticks to the side of the bottle if the wine was stored on its
side. Decanting allows the wine to be removed from the sediment which (if done
properly) remains in the bottle. Traditional methodology involves gently pouring the
wine from its bottle into the decanter while the neck of the bottle is back-lit with a
candle (less romantic light bulbs work also). When the sediment begins to flow into
the bottles neck - stop pouring.
Unfortunately, inexpensive wines ($10.00 or less)
and older wines which are past their prime rarely benefit from decanting.
Why do crystals sometimes form in my wine
(or on the cork)?
This most often happens in white wine which is
chilled causing the wine's tartaric acid to crystallize. This is a nature
phenomenon and will not effect the taste or quality of the wine. More importantly,
the crystals are harmless.
How should I store my wine?
The most important rule when storing wine is to
avoid large temperature fluctuations and direct sunlight. However, if you want to do
it right, store your wine in a cellar at 55-58 degrees Fahrenheit (10-14 degrees
Centigrade), 60-86% humidity.. If you don't have an underground wine cellar you can
buy a free standing wine cellar or convert a cool closet into a cellar.
At 55-58 degrees the wine will age properly enabling
it to fully develop. Higher temperatures will cause the wine to age rapidly,
whereas, cooler temperatures will cause the wine to age slowly. The humidity level
is important to prevent the cork from drying out and shrinking, thereby allowing air to
leak into the wine bottle and oxidize the wine.
What is the real difference between
an ordinary bottle of wine and a fine wine?
The quick answer is taste. Most mass
production wines lack the complexity and roundness of a limited quantity finer wine.
The reasons are numerous and varied, but here are a few:
Reds
Pressed vs. Free Run - One of the most common
differences between the $8 bottle versus the $18 bottle is whether the wine is
"pressed" or "free run". Mass producers are competing on price
which means they must get as much juice from the grapes as possible. They accomplish
this by "pressing" the juice from the grape skins which remain after
fermentation. This process increases the astringency and may also increase the
acidity of the wine. "Free Run" wines are not pressed which means that
some of the harsher juice is left behind when the wine is put in barrels for aging.
The result is softer characteristics and a fruitier nose.
Barrels - Less expensive wines are
also aged for a shorter period of time in lower quality barrels or not even aged in oak
barrels at all. Whereas, finer wines are aged longer, in higher quality barrels.
The result is a wine with receives tannins and various oak qualities during the
aging process which creates a more complex wine, and a wine that will lay down in a cellar
to develop further.
Whites
Quality of Fruit - Probably the most common difference between an ordinary
bottle of white wine versus the finer white wine is directly attributable to the quality
of fruit used. The better fruit is more balanced which produces a better bottle of
wine.
Fermentation (Malolactic) - Depending
on the variety, secondary fermentation of white wines will also create additional
"buttery" flavors. The process is known as malolactic fermentation which
occurs when the malic acid in the juice is allowed to break down into lactic acid..
Because malic acid is also more bitter the lactic acid, the perception of acidity also
drops.
Does the shape of the glass really matter?
It has been noted by one of the leading makers of
quality wine glasses (Riedel) that the taste of a wine
could be altered so significantly by the mere shape of the glass, that experienced
connoisseurs believed they were tasting different wines, despite sampling a single wine in
a variety of different glasses.
Fully appreciating a wine combines your sense of
smell and taste. Because taste is inextricably intertwined with the olfactory sense,
the ability to completely smell the various layers of a wine's bouquet effects the
perception of taste. As such, the correct glass shape enables you to fully perceive
the wine's bouquet while directing the wine to the proper zones of the palate.
Notwithstanding the above, you should never avoid
drinking wine simply because you don't have the correct glass.
What is the name of the dogs at
the winery?
If you're fortunate enough to visit us at the
winery, you might encounter the four legged members of our family -
Chamois and Zoie.
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