Much to wine about
Occasionally I get questions from readers that I like to include in my column, but sometimes there isn’t enough meat to the answers to justify the word count for an entire article.
So from time to time, I save them up and address the queries together in a single week.
It’s interesting to me what people feel the need to ask. Some people want to know why wines might be described a certain way. Others are intimidated by wine and want tips on how to overcome that.
There are questions about food pairing, cellaring, serving temperatures, and even how to wash stemware.
Here are a few of those that have been on the minds of wine enthusiasts in recent months:
QUESTION: I’ve been invited to a dinner hosted by someone who is very knowledgeable about wine. I’m starting to learn about wine, so what should I bring?
ANSWER: A lot of people are intimidated by so-called wine connoisseurs. They fear they will be scoffed at and seen as low-brow if they present a bottle that doesn’t meet the impeccable standards of the wine savvy. But this is all a bunch of hooey.
Wine should be about pleasure and one of the joys of developing an interest in wine is being able to share your vinous discoveries with others who appreciate wine.
If your host is one who would ridicule another based merely on their choice of wine, then you have lousy taste in people, my friend. But I doubt that is the case.
Those of us with extended experience all have been at the newbie stage, so we get it.
Don’t over think it. Simply take a bottle of wine that you enjoy personally. If you’re really unsure consider gifting a locally-crafted spirit, cider or beer.
Q: What does it mean when writers use the word “mineral” in their wine descriptions.
A: It’s a metaphor. When I use “mineral” or “minerality,” I mean the wine has a metallic tang or sharp component to it and/or has some wet stone or chalky aromas and flavours. Wines in which you can find these characteristics include Riesling, Sauvignon Blanc and Semillion. The often also possess quite lemony characteristics, as well, which really enhances the tang.
Q: What’s the best way to preserve an open bottle of wine?
A: There are all kinds of preservation methods and gadgets on the market, but short of a highend dispensing system, their effectiveness is limited.
Air is the bad guy, so once you’ve pulled the cork (or twisted the screw cap), you’ve opened the door and let the enemy in. Drink the wine as soon as humanly possible. If it still tastes good, go ahead and fill your glass.
Tip: Put open wines in the refrigerator — even the reds — it will slow down oxidation.
Q: I need to purchase wine for my daughter’s wedding. How many servings can I expect per bottle?
A: It depends on the size of your glass and how generously you pour. People are often surprised that a bottle is empty after just three or four glasses. But some stemware is big enough to hold a third of a bottle without appearing overfilled.
As a rule, however, you can get five reasonably-sized pours out of a 750 ml bottle. You might want to consider using a measure at the bar so who ever is serving doesn’t deplete your stock in short order.
Q: I notice a number of wineries seem brag about not filtering their wines. But isn’t filtering a good thing?
A: Filtering is used to rid a wine of all particles so that it is clean, clear and free of haze. But some wine makers believe that filtering can strip a wine of some of its more delicate characteristics and thus the least amount of handling is preferred.
Higher-end reds, in particular, are frequently bottled unfiltered. You’ll usually end up with a pretty clear wine, but may notice a small amount of sediment in the bottom, even in a young wine. It’s harmless.
Q: What’s the difference between Pinot Gris and Pinot Grigio and Syrah and Shiraz?
A: Let’s start with Pinot Gris and Pinot Grigio. The former is what the French call that particular variety of grape, the latter is the Italian version. At face value, they are the same, but the terms also refer to two different winemaking styles.
In France, particularly the Alsatian region, the wine from this variety is known for being peachy, floral, perfumy and fullflavoured, with some winemakers opting for oak contact making it even more robust.
The Italian version is far more austere and often described as being lean, racy, fresh and lemony crisp, largely due to the fact that winemakers there tend to pick the grapes earlier so they aren’t as ripe. Oak use is rare.
As one writer put it: “The theory is that one’s fat and one’s skinny, like a kind of Laurel and Hardy duo of wine.”
Now for the Syrah/Shiraz conundrum. The former is again French, typically grown in the Rhine Valley, while the other is Australian, the name stemming from the belief that the grape’s origin is the town of Shiraz in Iran.
Again there are contrasts in the winemaking styles. The French like their Syrahs earthy and spicy, while in Australia, vintners lean toward big, full-bodied, fruity styles.
That all seems simple enough, but where the concepts get truly tricky is when the Pinot Gris/Grigio and Syrah/Shiraz is not grown and made in France, Italy or Australia — as is the case in B.C.
The styles here are all over the map. And in a lot of cases the name on the bottle refers to where the clone of the vines originated from, not the style in which they were made.
Wine Notes
See Ya Later Ranch Pinot Gris 2015
Peaches and cream are what you’ll find in the glass of this Gris that features some oak barrel fermentation. Juicy fruit flavours of ripe peach, baked pear, mango, baking spice with a round soft palate and a hint of lemon on the finish. Price: $15 Score: 88 Winery Location: Okanagan Falls
Bordertown Cabernet Franc 2014
As winter wanes (hopefully!) this is the wine to grab to pair with those last bowls of stick-toyour-ribs stews. Hearty and earthy with dark berry aromas and flavours, tobacco, bell pepper and savoury spice. Price: $24 Score: 90 Winery Location: Osoyoos
Julianna Hayes’ Grape Expectations runs weekly in The Okanagan Saturday. Reach her at bcvineliving@gmail.com.