Category Archives: Wine Tasting Tips

3 Reasons why you should start wine tasting with Champagne

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Glass_of_champagne

Disclaimer: Yes, I am using the word Champagne in place of Sparkling Wine in this article. I’m not snubbing my nose to the French, in fact I prefer starting with French Champagne. However, when tasting in most parts of the country, you’ll be drinking Sparkling Wine (with one of the exceptions being Korbel), which is in essence the same, minus the naming rules. Much like Kleenex and Xerox are half-generic terms (their lawyers would like to think otherwise), such is the case with Champagne in this article. If you do have any peeves with my usage, please feel free to e-mail me at haydn@beyondnapavalley.com. Thank you, Haydn.

If you’ve read any of my privous articles along with my Do’s and Don’t when wine tasting, you’ve probably noticed that I’ve told you what not to do before you start wine tasting more times than what to do. Well, I’m trying to tip the scales back—here’s a new one.

Reason #1: Everyone likes Champagne

Let’s face it, wine tasting is romantic. It’s an affordable luxury. When one mentions wine tasting, you can’t help but conjure up images of a Chateau of France or a villa in Tuscany. And who hasn’t turned down a glass of the bubbles when celebrating some special occasion; whether it be an engagement or the adoption of a pet rock. The look of the flutes with the small (hopefully small) bubbles running up the sides along with the crispness of the cool liquid can easily make a bad day turn great. I’ve yet to finish a glass of Champagne and frown.

Reason #2: It cleanses the palate

Aside from the feeling it brings you, Champagne cleanses the palate and gets those taste buds in order. Have you ever noticed that the first wine seems to be the strongest? By the time you’ve had your fifteenth glass, assuming you’ve been spitting on and off, wines start to run together. While one might think water would neutralize the palate, it is more of a dilution tool than a strengthener (though a great resource to help reduce the eventual hangover).

Recently I had the pleasure to taste 8 exquisite wines with Joel Peterson of Ravenswood. Immediately following introducing himself and a bit of a chit chat, he proceeded to order a bottle of the bubbly. He was quick to add that the Diet Coke I was drinking was not that great for wine tasting, as he mentioned the extra sugar didn’t do wonders for the taste buds. I agreed, but added that the Diet Coke did have something the Champagne didn’t—caffeine. I tried to keep the flute filled throughout the tasting so I could go back and forth and clear my palate, to help myself distinguish between the Zins.

Reason #3: Relaxation

I’ve never seen someone rush through a glass of Champagne. Even when I’m in a hurry to get in and out of a winery, the bubbly just seems to slow life down. I was recently at J Winery, with a little bit of time to kill up in the wine country before meeting a colleague, and decided to go through the tasting menu. However, instead of rushing through the list of five or six wines, I simply sipped their Cuvée 20, and, after realizing I had spent a bit longer than I was originally anticipated on one wine, let the person pouring know that I was done and I had to get going.

The wineries pouring Champagne are out in most wine tasting regions. For Carneros, there is Gloria Ferrer. If you are in the Russian River or Dry Creek, there is J Vineyards or Iron Horse (or if you must, Korbel). And For Napa, there is Chandon and Mumm to name a few. Even in Temmecula, there are a few wineries producing Champagne.

If you are planning a wine tasting outing, spend a little time locating the wineries that are producing the bubbly. It will be a great start to your wine tasting day and is sure to put a smile on your face faster than you can say Sparkling Wine.

Cheers,
Haydn

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Haydn Adams is the author of the book, Wineries Beyond Napa Valley: Dry Creek and Alexander Valley, an insider’s tasting guide to the hidden gems region. He also contributes to the Beyond Napa Valley Wine Blog, writes for vinvillage.com, and can be found roaming the hills of Sonoma County looking for the next hidden gems. You can contact him at haydn@beyondnapavalley.com

Finding great wines at a wine expo

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Good day everyone. From time to time, I’m happy to feature reviews that have come from other wine reviewers. This post is from Christine Labate, a wine enthusiast from Stamford, Connecticut. 

Cheers,
Haydn 

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Large wine tradeshows, like the Boston Wine Expo (BWE) or Washington Wine Expo (WWE), can be daunting, and sometimes, flat out overwhelming. I prefer the New York Wine Expo (NYWE) because it’s smaller and more intimate. Still, for me it’s important to have a kind of strategy. I navigated this show by tasting whites in the morning and reds in the afternoon, selecting different countries and immersing myself in them: after all, why dip a toe when you can jump right in?

Typically at these events, you’re either given a glass when you walk in or are pointed towards a table to select one. I grabbed two – one for whites, one for reds – and a plastic cup for spitting (while tables provide a bucket, I usually end up splashing wine on me… yuck). If you take your wine tasting seriously, do yourself a favor and wear darker clothes. Even if you’re careful, someone invariably spills, so err on the side of caution. Besides, you don’t want to miss out on all the amazing wines only to end up with the inevitable lot who slur their words by day’s end.

This year, Portugal and France were fairly represented but Argentina dominated. Which was perfect for me: my knowledge of Argentinean wines was limited so this was an opportunity. My journey began with Malbec.

Mendoza, located in the northern Argentina in a region of foothills and high plains on the eastern side of the Andes, is known for its Malbecs. Originally grown in Cohors in the South of France, the Malbec grape is one of six sanctioned red Bordeaux blending grapes. It produced a robust, tannic wine that’s inky purple in color. In 1868, French agricultural engineer Michel Pouget introduced Malbec to Mendoza, where the hot days, cool nights, high altitude and limited rainfall help create Malbecs that are softer and less tannic than the French.

My first stop was Luigi Bosca. Their well structured, fruit forward, red and black cherry “Finca La Linda” Lujan de Cuyo Mendoza Malbec was my favorite from last year’s show. But they weren’t pouring it this year – instead, I discovered a new show favorite, their DOC Malbec Reserva. This refined Malbec sees oak for 14 months, tastes of ripe red berries, coffee and spice, and finishes with a gentle yet defined tannin structure.

This inspired me to do a vertical tasting of Luigi Bosca’s 3 Malbecs: La Linda 2007 ($9.99), Reserva 2006 ($16.99) and DOC (Lujan de Cuyo) 2006 ($19.99) to determine my favorite. These balanced, approachable, well-structured wines are grown in the “Finca La Linda” Lujan de Cuyo vineyard, located 15 km south of Mendoza, on the eastern slope of the mountain range. All display a beautiful inky red purple in the glass, have attractive cherry/berry and earth aromas, display a well-structured palate with a subtle tannins and finish with an acceptable length. Neither needs food, however each is the perfect accompaniment to a summer barbeque.

La Linda is redder in the glass than the Reserva and DOC, with more fruit on the nose and the palate, subtler tannins and a shorter, but acceptable, finish. This wine can be aged up to 5 years, but since the tannins don’t need to soften and the fruit may not be as bright, I’d drink it now.

The Reserva is my least favorite of the three because it is more acidic but I’d happily drink it again. The earth and spice are more pronounced on the nose and palate than the La Linda. It tastes of sour cherries, macerated berries, coffee and earth with a hint of orange. The tannins are stronger yet still subtle, and the finish is longer.

The DOC Luján de Cuyo was the first Malbec to receive the DOC stamp, and is the only DOC exported from Argentina to date. The nose is a delicate blend of ripe cherries, plums, spice, and rose petals. The texture is velvety smooth with tastes that mirror the aroma, except hints of coffee/toffee are present. This elegant wine finishes with lingering tannins. DOC will continue to improve with age and could be used to define Malbec in the dictionary: attractive, harmonious, and memorable.

Each Luigi Bosca Malbec represents a solid value, will pair perfectly with roast or grilled meat, venison or hard cheese, and is a great choice for a summer barbeque. Put these on your shopping list! Learn more at www.luigibosca.com.ar or http://testawines.com.

 

Coffee and Wine don’t mix

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trash-picture Coffee and Wine don’t mix
by Haydn Adams | Beyond Napa Valley Wine Blog

I was standing outside of Cakebread cellar’s tasting room enjoying a delicious Sauvignon Blanc when my friend, Diana, told me to check out the trash can. I thought for a minute why I should see. She told me to just go look.

When I peered in, I was shocked! There, in between the water bottles and orange peels (click on the picture for a larger view) were about 6 Starbucks coffee cups! Wow. I was shocked and bewildered. Shannon (the third person in our tasting trio) was curious as well and went over to look. She looked puzzled, then got it. I was so happy they both picked up on this wine tasting no-no (they had read my book prior to going wine tasting). I walked over to the trash can and photographed its contents, letting my tasting  party know this is so going to be a blog post on the site. I was so excited.

The shock wasn’t the discarded coffee cups. It was the fact that waiting patrons to Cakebread had just recently slurped down the very liquid that will mute their taste buds, and they probably didn’t even realize it. And here we were at one of the best wineries in Napa and their guests can’t fully appreciate their wines.

Don’t drink coffee close to tasting wine

If you want your taste buds running at full strength, do not drink coffee. I admit that I can’t go a day without a cup ‘o joe, but the days I’m going tasting I try to drink it as early as possible. The acidity in the coffee mutes your taste buds and will mask any ability to taste wine. If your first taste of the day tastes a bit like coffee, you’ll know why.

Especially when going to a high-end winery such as Cakebread, you want your taste buds as strong as possible.

I was happy that some of my wine tasting tips has been recognized by Shannon and Diana and that they also picked up on what was in the trash can. It was also fun to promote my book in the very valley I’m trying to get patrons away from.

Shannon and Diana, you guys are awesome!

Cheers,
Haydn

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Haydn Adams is the author of the book, Wineries Beyond Napa Valley: Dry Creek and Alexander Valley, an insider’s tasting guide to the hidden gems region. He also contributes to the Beyond Napa Valley Wine Blog, writes for vinvillage.com, and can be found roaming the hills of Sonoma County looking for the next hidden gems. You can contact him at haydn@beyondnapavalley.com.

What decanter should I buy?

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wine-decanterI’ve had quite a few people ask me this question. Before I quickly jump into the answer, a quick look at the reasons why you should use a decanter probably should be addressed.

Above anything else, the greatest gift you can give wine is time. Much like the enjoyment of wine should not be rush, nor should the rush for the best taste. There is a reason why wine critics (such as myself) suggest a certain range of years for the wine to mature. It is so the wine can settle down, lose some tannins, deepen in flavor, and turn into what it was meant for—to be the nectar of the Gods (Ok, maybe not Beringer, but maybe Nalle or Quivira). There is no magic formula that will turn young wine old or make bad wine great.

The purpose of a decanter is to allow air to infiltrate the wine. By having the wine flow into the neck and spread out into the bottom, you’re infusing air into the wine. A little air does wonders. Too much, and you’ve got a turned wine. Decanting also helps get that initial menthol or alcohol smell off the top of the wine when it is initially opened.

As Tom Petty says, “The waiting is the hardest part”. It’s true about wine. The reason why decanters exist is to speed up the “opening” of wine. Remember, even if you have a decanter, give your wine some time to “chill out”.

Lastly, not everyone bottle has to be decanted. Roughly 90% of the wines purchased are meant to drink now. Certain wines are not going to improve lingering in the decanter. You are not going to make a 2-buck chuck (readers, please don’t even try) turn into a Chateau Lafite Rothschild (it sells for about $1,500 give or take a few Euros). So be aware that not everything will imrpove when thrown into a decanter.

Decanters Can Improve the wine

That being said, decanters can really do a number on the wine. By allowing that air in, and for a large surface area to be exposed, you’re expediting the airing of the wine. You’re 2000 Sonoma Cab isn’t taking breaths, it’s gulping buckets of air.

It is always a good idea to taste the wine before pouring the wine into the decanter. Do not assume the wine is good. At one point, roughly 12% of the wines were corked.

Once it is poured in, give it just a few minutes to settle down. Then pour it in your class and give it another taste. If wine was a color, the decanter would take the wine from dirty brown to vibrant red in taste. Decanters will brighten well-made wine.

Note: Most wines at large supermarkets are ready to drink now and do not need the aide of a decanter.

What decanter should I buy?

To re-cap one more time, the purpose of a decanter is to maximize the amount of air that touches the wine. Plain and simple. So, when deciding on a decanter, look for a wide bottom and a fair-sized tapered neck.

decanter2One of my favorites is the Crate and Barrel Gallery Carafe. It sells on their website for $19.95. Apparently it’s hand blown, too. It’s simple and does the job.

I also advocate against any decanter that sells for $60 or more. The reason? How many wine glasses have you broken? If you thought glasses were hard to clean, wait until you get your hands dirty with a decanter.

Another decanter I recommend for not much more is Wine Enthusiast’s Vivid Wine Decanter. It retails on the site for a sale price of $27.99. This is one of the widest bottoms I’ve seen in a decanter.

Riedel makes decanters, and I imagine that they probably can turn water into wine if you poured it in. However, with price tags commanding $150 and up, I’ll stick to buying quality wines and using a run-of-the-mill decanter. Chances are good to great that I’d be too nervous in breaking it when washing a device that costs more than the wine I’m putting in it (should be the other way around) and I’d leave it on a shelf as decoration.

Overall, find a decently shaped decanter, but don’t break the bank on them. The wine world is filled with overpriced items, and decanters have an air of greatness to them (yes, pun intended). In reality, they’re simple devices that help air mix with wine.

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Haydn is the author of the book, Wineries Beyond Napa Valley: Dry Creek and Alexander Valley, an insider’s tasting guide to the regions. He also writes for vinvillage.com. When he is not teaching, or working in his office, you can find Haydn somewhere in Sonoma spitting out wines (that’s a good thing for the record).

3 steps to improve the taste of the wine

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3 Tips to improving the taste of the wine

by Haydn S. Adams
Beyond Napa Valley Wine Blog

Tonight’s the night that you decided to pull out that ’02 La Joie from Vérité that you have been treasuring in your wine cellar. Maybe you are celebrating an anniversay, maybe you just aced your MCAT’s. And you want to do nothing more than to show off how awesome this wine is.

After all, Robert Parker gave it a 98. So you pull out your wine glasses, the ones that you feel look the most beautiful, irregarding of the shape of the glass, and in one fell swoop, you uncork it and pour that purple gold all the way to the top of the wine glasses around the table.

And you my friend just treated that $150 bottle the same way I might treat my 99 cent diet coke I bought from the 7-11, with maybe the exception of holding the ice. So if you are about to uncork that special bottle, here are 3 tips you can use that bring out the magic in a great bottle of wine.

Tip #1 – Decant the wine & give it some air

Before I go too much further, take a moment and read why I am not the biggest fan of the Vinturi Wine Aerator. If you have invested a good deal of money into a wine collection, the single greatest device you can have at your dispersal to show off your wine is a decanter.

They range from $30 for the basics to the hundreds that feature waterford or Wedgwood crystal. My advice? By the $30 dollar one, unless you want to painstakingly clean a franglie $400 item over and over and over and… you can see where that is leading.

The power of a decanter is it allows oxygen into the wine. For most wines, I’d recommend that you decant it and allow it to sit for about 30-60 minutes, letting the wine calm down for a second after pouring it quickly into the decanter. If you are pressed for time, do a double decant, and pour the wine back into the bottle (here is where a funnel really helps out). Also, by allowing air in you are loosening up a few of the tannins and slightly reducing the sulfates in the wine (a little bit of a plus for all of you out there who get headaches from drinking too much red wine).

Tip #2: Invest in some good stemware

bordeaux-glassIf I had a dollar for every time a restaurant has poured wine into the wrong glass, I’d probably be able to afford the wine mentioned above. The stemware is the make or break point.

For the 2002 La Jolie, I’d go with a Bordeaux style wine glass (featured here to my left). I tend to use this style of wine glass for most of my red wine tasting, as it fulfills most of the basic parameters to showcase your red wine

  • Tapered top, allowing the glass to capture the bouqet of the wine and not let it escape
  • Ample room to stick my nose into the glass
  • Room on the stem to hold it if I didn’t want my fingers to affect the temperature of the wine
  • Tall enough so I can lean the glass to one side and examine the color (and rim)

Tip #3: Only fill that wine glass 1/3 the way full

This is one of the most commom mistakes, even restaurants, make. The reason why you use a large wine glass is so you can fill it only a 1/3 of the way full. That way, the bouquet (the aromatics) can easily dance inside of the glass. By filling the glass all the way up, you’ve left no room for the wine to display itself. You’ve essentially killed any chance in smelling that one.

Remember, the whole reason why a wine bottle is the size that it is today was for two people to have two glasses of wine and not get intoxicated. So think about breaking up that wine bottle into 4 – 5 glasses at your table, instead of into 2 right off of the bat.

To recap. If you really want to show off that bottle you’ve been saving. Take these steps.  1) Decant it. Simple. Uncork wine, pour into decanter. I recommend, for big wines, that you let it sit for about 30 minutes or longer. 2) Pull out some appropriate stemware. Crate and Barrel and Bed Bath & Beyond both stock excellent glasses for very reasonable prices. Usually the more decrative and fu-fu the look, the less good it will really do you (aside from being a great conversation starter). And 3) only fill that good-sized glass about 1/3 of the way full (with the exception being Champagne flutes and dessert apartifs). Trust me, you can always pour yourself some more later.

By following these simple steps, you’ll literally make that wine sparkle and shine.

Haydn S. Adams | Beyond Napa Valley Blog

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