KNOWLEDGE DEVELOPMENT TOPICS

Old World vs. New World: What’s all the wine about?

As in everything in life, dichotomy rules all.  As such, wine abides by the same laws that govern the natural world. There is an eternal debate that reigns supreme, and it’s a tale as old as vine. Old vs. New. Which side of the world produces the best wine? This is a question which, over time, as you develop your wine acumen, you’ll be able to answer for yourself. For now though, let’s start with the basics you’ll need to understand for why this debate is even a topic of discussion.

Old World wines are defined simply as any wines which come from Europe. Europe is the mecca of the wine world because they were first on the scene when it comes to this fine wine thing. New World wines are essentially all the wines which come from anywhere else in the world. Basically, the ugly stepchildren who come on the scene and make a name for themselves. However, from time to time, even they get to wear the glass slipper.

Below, you’ll get a breakdown of the characteristics which overall define the two styles as well as places in the world where these wines typically come from.

Old World Wine

Characteristics

Governed by Laws, Labeled by Region, Lighter-Bodied

Lower Alcohol, Higher Acidity, More Earthy Flavors

Country of Origin

France, Italy, Spain, Germany, Portugal, Greece, All European Nations

                                     

New World Wine

Characteristics

Less Restrictions, Labeled by Grape, Fuller-Bodied

Higher Alcohol, Lower Acidity, Riper Fruit Flavors

Country of Origin

USA, Argentina, Chile, Australia, New Zealand, South Africa

All Non-European Countries

How to drink your wine… use the S’s in the right way

The "5 S's" for drinking wine is a simple guideline to evaluate a glass of wine more thoroughly. By following these steps, anyone can engage more deeply with a wine and begin to appreciate its many nuances. The 5 S's stand for:

  • Before tasting, observe the wine in the glass. Look at its color, clarity, and intensity. The appearance can give you clues about the wine's age, concentration, and potential grape variety. For instance, older white wines might have a deeper golden hue, while aged reds might show a brick-red or rusty edge.

  • By swirling the wine gently in the glass, you help release its aromas. This action oxygenates the wine and allows volatile compounds to rise. It can also give you an idea about the wine's viscosity or "legs," which can indicate higher alcohol content or sweetness.

  • After swirling, take a moment to inhale the wine's aromas. A wine's bouquet can reveal much about its character, origin, and age. You might detect fruit, floral, earthy, spicy, or even more specific notes, depending on the wine.

  • Take a sip. Let the wine coat your palate and try to identify its flavors. Pay attention to its body (how the weight feels in the mouth), its acidity (how tangy it is), its tannin level (how "dry" it feels), and its finish (how long the flavors linger after swallowing). By sipping and savoring, you can assess the wine's balance, complexity, and overall impression.

  • Some debate what the fifth "S" should be, but it could stand for either "Savor" or "Spit". Savoring refers to taking the time to fully enjoy the wine while consuming it. While spitting is a common practice during wine tasting events to avoid consuming too much alcohol.

Decanters – let’s open up about them

A wine decanter is a vessel used to hold the decantation of a liquid (such as wine) which may contain sediment. Using a decanter for wine serves both practical and aesthetic purposes. Decanting primarily aids in aerating the wine, allowing it to "breathe" which intensifies aromas and flavors. This process is especially beneficial for younger, tannic wines, helping to soften their structure. This "breathing" process can improve the overall tasting experience.

Additionally, for older wines, decanting can help separate the wine from any sediment that may have formed over time, ensuring a clearer pour and a smoother taste. Beyond these functional advantages, presenting wine in a decanter can elevate the overall drinking experience, adding an element of ritual and elegance to the occasion.

However, critics argue that not all wines benefit from decanting. Over-decanting can lead to loss of delicate aromas in some wines, particularly older or more fragile ones. Additionally, the necessity of decanting as a ritual is sometimes viewed as an exaggeration or an aesthetic performance rather than a genuine enhancement of the wine's quality.

The best way to look at decanting is a practice that can be beneficial to most wines, but overuse of it can limit some flavors and aromas in certain wines. The overall approach should be to try the wine before and after decanting to decide for yourself which approach for that specific wine works for you. Wine is a personal experience so if you like how the wine taste then that is the best way to drink for you. Salud!

The Balancing Act: Food & Wine Pairing

Food and wine pairing can be difficult, but by keeping some fundamental principles in mind, you can enhance your dining experience. Remember, these are guidelines, not hard rules. The best pairing is what pleases your personal palate. Enjoy the journey of discovering new and delightful food and wine combinations! Here are some key tips to remember when pairing food with wine: 

  • Match the Weight: Pair light-bodied wines with lighter dishes and full-bodied wines with heartier dishes. For instance, a delicate white like Pinot Grigio goes well with light seafood salads, while a robust red like Cabernet Sauvignon pairs beautifully with a steak.

  • Consider Acidity: Foods with high acidity can make low-acidity wines taste flat. Aim to match acidic foods with acidic wines. For example, dishes with tomato sauce often pair well with tangy wines like Sangiovese or Barbera.

  • Balance Sweetness: Wines with some sweetness (like off-dry Rieslings or Gewürztraminers) can be excellent with slightly spicy food, as the sweetness can counteract the heat. However, be cautious pairing dry wines with very sweet dishes, as the wine can come off as tart and unbalanced.

  • Tannins and Fats: Tannic wines like young Cabernet Sauvignon or Nebbiolo pair well with fatty meats because the fat can soften the wine's dryness, leading to a more balanced taste in the mouth.

  •  Complement/Contrast Flavors: Complement: Match flavors in food and wine, like a buttery Chardonnay with a creamy lobster bisque. Contrast: Pair opposites, such as a sweet wine with salty food (e.g., Sauternes and blue cheese).

Fahrenheit Faux Pas: What temperature do you serve wine?

The temperature at which wine is served can influence its taste and aroma. Here’s a breakdown to avoid any confusion and hit the sweet spot for wine drinking:

  • Red wines: Fuller reds like Cabernet Sauvignon and Bordeaux blends, a warmer range of 60-65°F, allows their complex flavors to fully unfold. Lighter reds such as Pinot Noir thrive slightly cooler, at 55-60°F, to highlight their bright acidity and fruitiness.

  • White wines: Serve richer styles like oaked Chardonnay at 50-55°F, which balances their creamy texture with crispness. Lighter whites, including Sauvignon Blanc and Pinot Grigio, are best enjoyed at a cooler 45-50°F, ensuring their zesty and refreshing qualities shine. Rosé wines, too, favor this cooler range, enhancing their crisp and fresh character.

  • Dessert wines: Ports and Sherries serve slightly chilled, around 55-60°F. This helps to accentuate the complex flavors and aromas without making the alcohol too prominent. With Sweet White Wines (Sauternes, Beerenauslese, Ice Wine) aim for a temperature range of 45-55°F. This temperature helps to highlight the wine's sweetness while maintaining its acidity and aromatics.

  • Sparkling wines: Champagne, Cava, Franciacorta, and the like are at their festive best at a chilled 40-45°F, which maintains their effervescence and lively bouquet.

Remember, these are starting points; personal preference and experimentation can lead to delightful discoveries!

Raising the Right Glass: A Guide to Choosing the Perfect Glass for Every Wine

Different types of wine glasses are designed to enhance the experience of drinking various kinds of wine. The shape, size, and even the thickness of the glass can influence how wine tastes and smells. Here's a breakdown of the primary types of wine glasses and their intended uses —>

Each type of glass is designed to complement the specific characteristics of different wine varieties, enhancing the drinking experience by highlighting the wine's unique flavors, aromas, and textures. Salud!

  • Bordeaux Glass: This glass is tall with a broad bowl, designed for full-bodied red wines like Cabernet Sauvignon and Merlot. The large size allows for a proper swirl, enhancing the aroma and directing wine to the back of the mouth.

    Burgundy Glass: Burgundy glasses have a larger bowl to accumulate aromas of more delicate red wines like Pinot Noir. The wide opening directs wine to the tip of the tongue, where it can better appreciate the wine's fruitiness.

  • Standard White Wine Glass: These are generally smaller than red wine glasses, with a U-shaped bowl that helps to maintain a cooler temperature. They're suitable for a variety of white wines.

    Chardonnay Glass: This glass is specifically designed for richer white wines like Chardonnay. The wider bowl allows for more intense aromas to be released.

  • Flute Glass: A tall and thin glass, the flute is perfect for sparkling wines and Champagne. Its shape helps preserve the carbonation and directs the wine to the tip of the tongue.

    Tulip Glass: Like the flute but with a slightly wider bowl, it allows for a better appreciation of the wine's aroma.

  • These glasses are smaller to serve smaller portions. They're often used for sweet wines like Port or Sherry. The shape can vary, but they are generally narrower to direct the wine to the back of the mouth, minimizing the sweetness and emphasizing the rich flavors.

  • Some wine enthusiasts use a universal wine glass, suitable for all types of wine. These are a middle-ground option in terms of size and shape and can be a practical choice for casual wine drinkers or those with limited storage.

The Aristocrats of the Vineyard: Exploring the World of Noble Grapes

In the world of wine, certain grape varieties have been crowned as the "noble grapes." These grapes have earned their noble status through centuries of cultivation, rising to prominence by consistently expressing distinct, recognizable characteristics across various regions and terroirs. While the list can vary depending on cultural context and wine traditions, six grape varieties are commonly acknowledged in the Western wine world: Cabernet Sauvignon, Merlot, Pinot Noir, Chardonnay, Sauvignon Blanc, and Riesling.

Red Noble Grapes:

Cabernet Sauvignon: Known as the king of red wines, Cabernet Sauvignon boasts a robust structure and depth, marked by flavors of black currant, green bell pepper, and hints of cedar. It's revered for its age-worthiness and prominence in Bordeaux's left bank blends, as well as its success in regions like Napa Valley in USA and Coonawarra in Australia.

Pinot Noir: Celebrated for its finesse and complexity, Pinot Noir captivates with its delicate structure and layers of red fruit, earth, and spice. It's the star of Burgundy in France and has also made notable expressions in regions like Oregon's Willamette Valley and New Zealand's Central Otago.

Merlot: Offering a softer, more approachable profile than Cabernet Sauvignon, Merlot is cherished for its plush texture and flavors of ripe plum, cherry, and chocolate. It's a key player in Bordeaux's right bank wines and has also achieved fame in regions like Tuscany in Italy and Washington State in USA.

White Noble Grapes:

Chardonnay: The most versatile white noble grape, Chardonnay can range from crisp and mineral-driven to rich and buttery, depending on its growing conditions and winemaking style. It's the backbone of white Burgundy and shines in regions like California and Australia.

Riesling: With an unmatched ability to balance acidity and sweetness, Riesling is revered for its aromatic intensity and precision, offering notes of lime, apricot, and jasmine. It's a hallmark of Germany's wine regions and produces exceptional wines in Alsace in France and Australia's Clare Valley.

Sauvignon Blanc: Known for its vibrant acidity and aromatic profile, Sauvignon Blanc often displays flavors of gooseberry, passion fruit, and fresh herbs. It's synonymous with the France’s Loire Valley's Sancerre and New Zealand's Marlborough region.

These noble grapes have not only defined classic wine styles but have also adapted to new environments, continuously demonstrating their versatility and enduring appeal. Whether you're exploring a robust Cabernet Sauvignon or a zesty Sauvignon Blanc, the noble grapes provide a gateway to understanding the world's most cherished wines, offering a blend of tradition and discovery that continues to captivate wine lovers around the globe.

Laying It Down & Giving It Time:

The Art and Essentials of Cellaring Wine Like a Pro

Cellaring wine properly is essential to ensure it ages well and develops its flavors over time. Here are some key considerations for setting up and maintaining an effective wine cellar:

  • The ideal temperature for storing wine is between 55°F and 58°F (around 13°C to 14°C). Consistent temperature is crucial, as fluctuations can damage the wine by causing the cork to expand and contract, potentially letting air into the bottle.

  • Aim for a humidity level of about 60-70%. High humidity prevents corks from drying out, which can lead to oxidation. However, too much humidity can promote mold growth and damage labels, so balancing this is key.

  • Wine should be stored in a dark environment since prolonged exposure to light can degrade its quality. UV light can cause the wine to develop unpleasant aromas, a fault known as "lightstrike." Use incandescent bulbs or LED lighting if lighting is necessary, as these emit minimal UV light.

  • Keep wines in a vibration-free environment. Movement can disturb the sediment in wine, preventing it from settling and potentially leading to unwanted chemical reactions.

  • Store wine bottles horizontally to keep the liquid against the cork, which helps prevent the cork from drying out. If the cork dries out, it could shrink and allow air to seep into the bottle, accelerating the aging process and potentially spoiling the wine.

  • Organize your cellar so that you can easily find bottles. You might categorize them by region, grape type, or year of vintage. Keeping a record or a cellar management system can also help track what you have and when it might be best to drink each bottle.

  • Good air circulation is important to prevent mold growth and keep the cellar free from smells that could taint the wine. Ensure there is a system in place to exchange air gently without introducing new problems.

  • If your collection is valuable, consider security measures like locks or even an alarm system to protect your investment.

  • Consider how your cellar will grow over time and ensure it is designed in a way that bottles are easily accessible without having to move other bottles around too much.

Following these guidelines will help you create an optimal environment for aging your wines, enhancing their complexity and character over time. Whether you're setting up a dedicated wine room, converting part of your basement, or using a wine cabinet, these principles apply to ensure proper wine storage.

Creating the perfect wine cellar can be a rewarding endeavor, enhancing not only the quality of your wines but also your overall enjoyment of them as they mature to their full potential. Bottoms up!

Navigating Worldly Wines:

A Global Guide to Decoding Wine Classification Systems

Understanding wine classification systems can seem like deciphering a complex code, but these systems play a crucial role in maintaining quality and authenticity. European wine classification systems, such as France’s AOC, Italy’s DOC, and Spain’s DO, are typically stringent and highly regulated, focusing on geographical origin, traditional production methods, and specific quality standards to ensure authenticity and regional character.

In contrast, wine classification systems in other parts of the world, such as the U.S. AVA, Australia’s GI, and South Africa’s WO, are generally more flexible, emphasizing geographic boundaries and allowing greater freedom in grape varieties and winemaking techniques. This flexibility encourages innovation and diversity in wine styles, while still maintaining regional identity.

In summary, understanding these classification systems can enhance your wine appreciation and guide you in selecting high-quality wines with confidence. Each system reflects the unique history, environment, and winemaking traditions of its region, contributing to the rich tapestry of the global wine landscape. Cheers to exploring the world, one glass at a time!

France: Appellation d’Origine Contrôlée (AOC)

France’s AOC system is one of the most prestigious and stringent classification systems. Established in 1935, it regulates everything from grape varieties and production methods to aging requirements and geographical boundaries. Notable AOCs include Bordeaux, Burgundy, and Champagne, each with its own sub-regions and specific regulations ensuring the highest quality and regional distinctiveness.

Italy: Denominazione di Origine Controllata (DOC) and Denominazione di Origine Controllata e Garantita (DOCG)

Italy’s DOC and DOCG systems classify wines based on their region of origin and production standards. DOC wines must meet specific quality criteria and regional characteristics, while DOCG wines, the highest classification, undergo even stricter regulations and tasting evaluations. Famous DOCG regions include Barolo, Brunello di Montalcino, and Chianti.

Spain: Denominación de Origen (DO) and Denominación de Origen Calificada (DOCa)

Spain’s DO system is like France’s AOC, ensuring wines are produced according to defined quality standards within specific regions. The DOCa classification is reserved for the highest quality wines, with only Rioja and Priorat holding this status. Spain also recognizes Vinos de Pago (VP), designating single estate wines of exceptional quality.

Germany: Prädikatswein

Germany’s wine classification focuses on the ripeness of grapes at harvest, rather than geographical origin. The Prädikatswein system categorizes wines into levels such as Kabinett, Spätlese, Auslese, and Eiswein, with increasing ripeness and quality. These classifications highlight the unique character and sweetness levels of German wines, especially Rieslings.

Portugal: Denominação de Origem Controlada (DOC)

Portugal’s DOC system regulates wines based on their region of origin and traditional production methods. The Douro Valley, known for its Port wines, and the Dão and Vinho Verde regions are among the notable DOCs, each producing wines with distinct regional traits and high quality.

United States: American Viticultural Area (AVA)

The AVA system in the United States designates wine-growing regions based on geographical features that influence the character of wines. Unlike European systems, AVA regulations are less stringent regarding grape varieties and production methods. Notable AVAs include Napa Valley, Sonoma County, and Willamette Valley, each known for distinctive terroirs and high-quality wines.

Australia: Geographical Indications (GI)

Australia’s GI system categorizes wine regions based on geographical boundaries. While less rigid than European systems, the GI classification ensures that wines reflect the unique characteristics of their origin. Key regions include Barossa Valley, Margaret River, and Hunter Valley, renowned for their diverse climates and premium wines.

South Africa: Wine of Origin (WO)

South Africa’s WO system, established in 1973, classifies wines based on their geographical origin. Regions such as Stellenbosch, Paarl, and Swartland are recognized for their unique terroirs and high-quality wines. The WO classification ensures that wines are produced according to specific regional standards.

Argentina: Denominación de Origen Controlada (DOC)

Argentina’s DOC system, established to regulate and protect the quality and authenticity of its wines, is similar to European appellation systems. The most notable DOCs are Luján de Cuyo and San Rafael in the Mendoza region. Wines labeled as DOC must adhere to strict guidelines regarding grape varieties, viticultural practices, and winemaking techniques, ensuring a high standard of quality and regional character.

Chile: Denominación de Origen (DO)

Chile’s DO system classifies wines based on their geographical origin. The system divides the country into various regions, sub-regions, and zones, each with specific climate and soil conditions that influence the wines produced there. Key wine regions include the Central Valley, Maipo Valley, and Casablanca Valley. Additionally, Chile uses terms like “Reserva,” “Reserva Especial,” “Reserva Privada,” and “Gran Reserva” to indicate quality levels, which are based on aging requirements and grape quality, though these terms are not as strictly regulated as the DO system.