Wine For Novices

Glasses Can Help You Drink Better

by Dan Perkins (My friend and now to be regular guest blogger)

It happens often, you order a glass of wine with your dinner and the server brings you a glass filled to the brim hoping to keep each precious drop contained within until it finally rests on the table in front of you. You may be thinking, "€œGood, they gave me a full glass of wine!" And I say... "€œBad... bad, bad, bad!"

Several years ago winery tasting rooms were pouring their varietal samples in simple inexpensive 6 ounce glasses. At the same time glass companies began to market their specialty glasses in these same tasting rooms as the wineries began expanding their business into retail sales of accessories such as clothing to help further their brand. These glasses were much larger and elegant than the glasses used at the tasting bar and they packed a hefty punch at the cash register too.

The first time I tasted wine from one of these glasses was at a small boutique winery in Santa Barbara County. The tasting room attendant had just poured their flagship wine in the usual, $.95, mass produced, glass-glass with their logo etched into the bowl. She then said, "€œYou want to try something amazing?" I thought she was going to pull out a special bottle from under the counter (which, if you'€™re on your good behavior... usually happens, but more on that at another time).

Instead she grabbed a Riedel, Bordeaux Vinum glass and poured the same wine in it that was in the glass I was already drinking from. "Side by side, can you tell a difference?" She was smiling with a smug gleam in her eye like she had been keeping a secret... I couldn'€™t believe it! Was I drinking the same wine? I asked to look at the bottle to be sure. Yep, same wine but it was much better in the big glass... That day I plunked down $25 for my first Riedel glass. My wife thought I was crazy, but today we only drink from Riedel and Spiegelau stemware.

What made the difference?

Several years ago, I was fortunate...

Tasting Wine At A Restaurant- Part 2

I have asked my California friend Dan Perkins to write a regular guest blog here. He is a champion wine taster and wine connoisseur. He is also a triathelete, mountain climber--you get the picture--a true renaissance man.

Here are his astute comments to my blog of November 24.

"Cork taint or what the big boys call TCA or what the even bigger boys call trichloroanisole is a bacteria that inhabits the wine through varied means; most of which occur through affected corks but can also come from the wineries themselves or the equipment used to bottle the wine. TCA is not harmful and at low levels can be mostly unnoticed. The key is what you pointed out; the "smell."

Cork taint can be detected by a musty, "wet coat" kind of odor. Although the wine is drinkable the taste experience first goes through the nose before the tongue and a tainted wine will taste different.

Because cork taint seems to affect about 5% of all wine distributed this has proven to be a significant loss to wine makers over the years. Lately, new methods such as synthetic corks, Stevin screw caps and (my favorite) the new glass closures have been greatly embraced by the industry but with some reticence from the public.

Another thing for your readers to consider is bottle temperature. I have been to some restaurants where keeping their wines exposed in the dining room, to be used as a decoration, often spoils the taste of the wine. Especially, when they are kept near the kitchen. For optimal flavors, wine should be served between 55 and 65 degrees (lower preferably) for reds and 42-55 for whites, depending on varietal. Bottles kept out and near a kitchen can reach temps over 80 degrees. If this happens the taste will be greatly affected and ruin the purpose of pairing that nice $85 bottle of Petite Sirah with a $42 cut of lamb...

So, even if the wine isn't returnable due to winning the bad-wine lottery it is because the people storing the wine for your enjoyment simply weren't prepared for your impeccable standards! Cheers."

Tasting Wine At A Restaurant

Misunderstanding and uneasiness surrounds the simple task of tasting wine at a restaurant.

The waiter or sommelier will pour a taste of wine (usually to the man-but it seems increasingly common for the taste to go to the lady, when the waiter/sommelier senses a comfort factor with the process) and then a tense silence tends to occur as all eyes are on you as you prepare to taste.

Here's the deal...You are NOT tasting to determine if you like or approve the wine.  You ARE tasting to determine if the wine is a CORKED wine. 

A corked wine is one in which air has entered the bottle of wine and spoiled it.  A  "corky", stale, flat taste will result. This is a very rare occasion caused by a defective cork or most often in a very old bottle.

99.9% of the time, a simple smell of the nose of the wine, or a quick taste will be enough to assure the waiter/sommelier that the bottle is not defective.

On the rare occasion of a defect, you may have the waiter/sommelier smell or taste the wine and a quick replacement will take place.

I have personally experienced only one bottle defect in years of wine enjoyment. The refinement of bottling practices and the American habit of drinking recent vintages have rendered this tasting tradition to a near symbolic status.

So, relax and act like a true wine connoisseur and taste like a man--or, a woman.

An Italian Wine Tasting

Chris and I hosted an "Intimate Evening" of Wines and Watercolors of Italy to benefit O'More School of fashion and design last evening at our home La Maison du Reves.

We tasted our favorite wines gathered during a recent trip to Italy. The evening featured wines from the  Tuscany, Veneto and Peidmont regions.

We did a blind tasting with 28 in attendance. Most were admitted wine novices. I gave a brief history of Italian wines, discussed the classification system and the specific grape varietals of the night. Here are the results:

#7 La Toppa Vino da Tavola 2007 $9.
#6 Capanna Brunello Montalcino Riserva 1998  $35.
#5 Martinega Nebbiolo Langhe 2005 $12.
#4 La Poderina Brunello Montalcino  2001 $28.
#3 Cantalici Chianti Classico 2003 $18.
#2 Ca' La Bionda Amarone della Valpolicella Classico 2003 $60.
WINNER:  Rietene Tiziano Super Tuscan 2000 $25. 

The highlight of the evening, however, was decidedly French. Our neighbors, Ken & Linda Moore, provided a rare opportunity to taste one of the finest wines in the world. Two splits of 1975 Chateau d' Yquem Sauternes.  It was absolutley the finest wine tasting experience of my life. A multi-sensory explosion. Both bottles were perfectly preserved with a nose that created heavenly thoughts, the taste was velvety and multi-textured with aromatic citrus, hint of nuts and honey. The most pleasing, sensory wine experience I can conjure in my wildest fantasies. "Liquid Gold".

Pictured with Chris and myself is Dr. Mark Hilliard, President of O'More and the visionary that dreamed up this delightful evening. The proceeds will provide a scholarship for a student to study abroad.

More photographs of the evening HERE.

Corkage For Novices

We were enjoying dinner at Zollo's, a favorite neighborhood Italian restaurant last evening and realized our guests were intrigued that we were allowed to bring our own bottle (Rosenblum Cellars Rockpile Vineyards Zinfandel) to the restaurant. As I explained corkage fees, I realized that the explanation makes great WFN  blog material.

Corkage is what restaurateurs charge to open and serve your wine. Here are a few guidelines.

• Call and Ask if the restaurant has a corkage fee. It is usually between $5 and $20. Although I have paid as little as $3 in Italy and as much as $30. in New York.
• Offer the Owner, Chef, Waiter or Sommelier a taste of the wine. Restaurants have differing policies- some allow, some don't-at the famous Oak Bar in Nashville, the waiter is allowed to have a taste, he is required, however, to go to the kitchen to enjoy. It is a courtesy that is always appreciated, especially when it is a great selection.
• Buy Another Bottle. If you are with friends, don't ask for water, when your bottle is empty. Ask for the waiter or sommelier's advice. They should be able to guide you to a similar or complimentary selection. It is good etiquette, especially if the restaurant is a regular haunt, and it helps them stay in business.