The Wine Coach
Bordeaux is steeped in tradition. Even in the old-boy network of wine regions, it’s a powerhouse, with more than 1,000 years of winemaking history and some 300,000 acres of vineyards planted. When I visited Bordeaux last fall, I thought this would be the last place to get a pulse on wine trends for the future. I was wrong. During the visit, I experienced two major trends that I think are significant for the entire winemaking world.
> Biodynamic Winemaking Techniques Organic winemaking prohibits the use of pesticides, herbicides and, for the most part, preservatives. Biodynamics takes these concepts further by adding a holistic approach. Timing planting, harvest and other activities to the lunar calendar and using natural means to combat pests and disease are just a few of the tenets of Biodynamics. Clos Puy Arnaud— located in the Cotes de Castillon region of Bordeaux— is run by Thierry Valette, who is dedicated to these techniques. Thierry is the former co-owner of a prestigious estate in St. Emilion and a former choreographer. Now he makes natural wines that dance on the palate. Visiting with Thierry is as delicious as it is inspirational. He explained that the all-natural practices of biodynamics are riskier than modern techniques. He adds, though, “When you take risks you are truly alive.” Great words (and wine) to live by.
> New Packaging Options Ever have wine in a tube? I hadn’t until my visit to Chateau d’Arche in the Sauternes region. Sauternes and other winemakers in Bordeaux are experimenting with glass wine tubes for selling smaller “glass sized” portions. The tubes are 10 centilitres (3.38 ounces) in volume. Sweet wines, like Sauternes, are perfect for the tube. Rather than purchasing a $40 bottle of wine, you can pick up a tube to go with dessert and, also, to share with your date, for only $10. In the Medoc, Chateau Anthonic makes the tubes available to retailers in order to let consumers sample their wines. With each case purchased, a retailer receives tubes to use for samples. Many retailers are hesitant to open a $50 bottle of Bordeaux for sampling purposes but, if you have a hot prospect, you can crack open a tube. (I’m not sure if these are approved by the FAA for air travel, but I’m excited about the possibility of bringing tubes on board so I don’t have to choke down the mediocre wine that airlines usually serve. That would be progress!)
Bordeaux has a beautiful countryside, a long tradition of winemaking and gorgeous, Old World chateaux in every direction, but it also has a group of driven, passionate winemakers who focus on innovation. If you want to experience a place where old school meets the new cool… Bordeaux is it!
To experience the tradition and innovation in Bordeaux first-hand, join The Wine Coach for the Bordeaux Harvest Tour in September 2010. Visit http://www.thewinecoach.com/bordeaux for details.
Laurie Forster, The Wine Coach®, is a wine educator who creates corporate events, group tastings and team-building seminars. She is the author of “The Sipping Point: A Crash Course in Wine,” and can be heard each week on WBAL 1090 AM.
With wedding season coming up, it’s possible that you’ll be planning a shower soon. Instead of having the same old “traditional” shower, with games and hours of “oohing” and “aahing” over “traditional” gifts, consider a wine theme! You and your guests will have a delightful (and educational) wine-tasting and the lucky couple will receive a wine collection.
> The Basics First, decide if it will be ladies only or co-ed. I suggest co-ed because it’s an excellent icebreaker for the entire bridal party, close friends and family. Depending on the number of guests and your budget, choose to either hold the event at a restaurant or in a private home. If the latter, rent glassware from a party supply store to make it easier on yourself. Also, hire helpers to pour wine and clean up.
> The Theme Ideally, the wedding party will purchase a wine fridge for the lucky couple that can be filled up by the shower guests. Use the invitation to let guests know about the wine theme and to ask them to bring a bottle of their favorite wine. Include a 4-by-6-inch index card for listing their name and why the wine is special to them. Then, as guests arrive at the shower, take a picture of each with their special bottle. The picture, along with the notecard, will go into an album for the couple to refer to as they savor the wines they received.
> The Wines Find out what wines the bride and groom like to drink (are they Syrah fanatics?). Or, if their honeymoon destination is, for example, Italy, use that for inspiration. Then work with the restaurant’s sommelier or a sales associate at your wine store to select a variety of wines for the shower. The tasting should start with the sparkling wine, then move from lightest to fullest. After the bubbly, I suggest tasting a few whites and then a few reds. Finish with a dessert wine or port. Assuming a 2- to 3-ounce tasting portion of each wine, order at least one bottle of each wine for every 10 people. Create a menu for each guest listing all the wines served and leave room for notes. Most wineries have online tasting notes that you can include on the menu. If you want to make the tasting a bit more educational and entertaining, hire a wine educator or sommelier to lead the group.
> The Food You can either hire a caterer or ask each person in the bridal party to bring a dish. It’s good to have a display of cheese, meats and olives at the start. This assures that guests have food before the tasting gets under way. These also go well with the lighter wines you’ll be serving first. Have heartier courses for the red wines and, of course, don’t forget dessert. The wine-themed shower will allow everyone to taste six new wines while getting to know each other. The bride and groom will end up with a well-stocked wine collection to begin their marriage and, at the wedding, everyone will feel like old friends.
Want to learn more about the factors used to determine wine style? Visit Laurie’s blog at thewinecoach.com.
Laurie Forster, The Wine Coach®, is a wine educator who creates corporate events, group tastings and team-building seminars. She is the author of “The Sipping Point: A Crash Course in Wine,” and can be heard each week on WBAL 1090 AM.
While Champagne, France, might be the birthplace of sparkling wine, it by no means has a monopoly on it. If you’re looking for some fine bubbly to serve at your holiday gatherings, you needn’t search that far from home.
An important point to remember: Only wines that originate from Champagne, France, can officially use the term “Champagne.” All other wines with bubbles are simply called “sparkling wines.” The three grapes that are used to make Champagne are Chardonnay, Pinot Noir and Pinot Meunier. Most American sparklers concentrate on making still wines from the first two, which are blended to take advantage of each grape’s varietal character. Then a secondary fermentation is induced by the addition of sugar and yeast to create the bubbles that make these wines so special.
In the 18th century, pioneers of Champagne production like Dom Pérignon and Madame Clicquot created a process for crafting sparkling wine that is still used today. You can identify New World sparklers that use this Champagne method by looking for the term méthode champenoise or méthode traditionnelle on the bottle. One of the hallmarks of the Champagne method is that the bubbles are created in each bottle, not in a tank, which results in finer bubbles and more complexity.
If you are looking to taste some “Made in the USA” sparklers that use the traditional Champagne method, here are two to try:
> Schramsberg Vineyards Blanc de Blancs 2006 (retails around $40) Schramsberg Vineyards has made quality sparkling wines in Napa Valley since 1965. They are credited with being the first American winery to make a Chardonnay-based sparkling wine and also the first American sparkler to be served at the White House. Sparklers that bear the term Blanc de Blancs (translated “white from whites”) are made entirely from the Chardonnay grape. The Schramsberg Blanc de Blancs has flavors of green apple, pineapple and pear with a finish of crisp acidity. Elegant and dry, it is a perfect pairing for all things seafood, triple-cream cheeses and its classic partner— oysters.
> Gruet Winery Blanc de Noirs NV (retails under $20) This winery was started by the Gruet family from Champagne, France. They toured the world looking for a place where they could make wines that rivaled those of Champagne and found the perfect spot near Albuquerque, N.M. Since 1983, Gruet has been crafting affordable sparklers that have the finesse of their French counterparts but at a fraction of the price. Their Blanc de Noirs (translated “white from reds”) is made primarily from Pinot Noir, which gives the wine flavors of red berries and the power to stand up to heartier fare like salmon and poultry. The NV stands for Non Vintage and means the wine is a blend of various harvests and intended to be an expression of the winery’s style, not the vintage.
Want to learn more about the factors used to determine wine style? Visit Laurie’s blog at thewinecoach.com.
Laurie Forster, The Wine Coach®, is a wine educator who creates corporate events, group tastings and team-building seminars. She is the author of “The Sipping Point: A Crash Course in Wine,” and can be heard each week on WBAL 1090 AM.
Does the thought of selecting wines for your next party make you queasy? You are not alone. Many people find choosing wine a stressful task, but it doesn’t have to be. Think of wine as an ingredient in the recipe for a particular dish, not an independent course. It should taste as good when enjoyed with a dish as it does alone. The following guidelines will help focus your choices and create stress-free pairings.
> Match “like weights” Specifically, match the weight of the wine with the weight of the food— light fare with lighter-bodied, more delicate wines, and fuller-bodied wines with bigger foods.Most of us wouldn’t think to order a light, fruity Sauvignon Blanc with a filet mignon. Conversely, a glass of hearty Cabernet Sauvignon doesn’t go well with a delicate seafood salad. Think of a boxing match— would you put a heavyweight in the ring with a featherweight?
> Think of your pairing strategy— contrast or complement? We have all heard the sayings “opposites attract,” or the converse, “complementary partners make the best matches.” Sound like relationship advice? It is, but these rules also create successful food and wine pairings. Contrasting uses diverse flavors to enhance the differences; whereas complementary matches flavors to enhance the similarities. Think of a seafood dish in a creamy sauce. You could complement it with a rich, mellow white like Chardonnay or contrast it with a crisper white like Pinot Gris.
> Salt needs acid Acid in wine is that tangy or sour sensation felt on the tongue. That factor is found in crisp wines like Sauvignon Blanc, Riesling and Albari—o, to name a few. Salty foods neutralize or soften acidity in a wine and need to be paired with higher-acid wines. Most meals should have at least moderate acidity. If the dish is particularly salty or briny, e.g., oysters, crabs, pickled items, etc.— look for crisp or high-acid wines.
> Fats soften tannins Tannins are naturally astringent substances found in grape skins, and are perceived in our mouths as a sense of dryness. Reds with firmer tannins are a natural pairing with a fattier dish like red meat, cheese or stew. Try a Cabernet Sauvignon with a bite ofsteak and notice how the tannins soften in your wine. Bold reds pair nicely with heartier dishes— Cabernet Sauvignon, Cabernet Franc, Malbec or Syrah.
> Sweet with spicy Fruity or sweeter wines tone down spicy foods, whereas high-alcohol, dry wines intensify the heat of spices. If you are serving spicy cuisine, look for wines that are fruity and even a bit sweet to counteract. Whites that work with spicy food include lush whites like Riesling, Viognier, GewŸrztraminer or Sauvignon Blanc. Reds that pair nicely with spicy dishes include fruity, lower tannin wines such as Beaujolais, Pinot Noir or Shiraz.
In the end, wine pairing is subject to personal taste. Chances are you and your guests may not agree on the best pairing for each course, but these rules can simplify selecting wines. So when entertaining, you can concentrate on the most important pairing— enjoying time with your guests! —Laurie Forster
Want to learn more about the factors used to determine wine style? Visit Laurie’s blog at thewinecoach.com.
Laurie Forster, The Wine Coach®, is a wine educator who creates corporate events, group tastings and team-building seminars. She is the author of “The Sipping Point: A Crash Course in Wine,” and can be heard each week on WBAL 1090 AM.
While you may have a sense of style in fashion, it’s time to connect with your wine style. Are you bubbly, crisp, mellow, juicy or bold?
To categorize wine by “style,” you need to know that they’re grouped by similar characteristics, such as color, body, flavors, acidity, tannins and sweetness. Wine stores and restaurants have begun using this approach, and if you understand the wine style, you can narrow your search without a deep knowledge of geography or grape varieties.
Mark Bachman, of V-No Wine Bar in Fells Point, explains, “By grouping our wines by style instead of country of origin, we remove the stress many people associate with picking the right bottle. Once we hone in on what style a customer prefers, say ‘crisp white,’ they can feel confident whether they choose the Pinot Grigio from Italy or the Sauvignon Blanc from California.” P.F. Chang’s Asian Bistro also has its wine list organized by style, making ordering a less stressful ordeal.
Here are some essential styles:
- Crisp Light- to medium-bodied whites with high acidity. Think Sauvignon Blanc, Spanish Albari—o and Argentinean Torrontes. Great pairings for lighter foods such as salads, seafood, salty foods and as an aperitif.
- Mellow Softer, medium-bodied whites with lower acidity and possibly oak aging. Think white Burgundy, California Chardonnay or Australian Semillon. Great with heartier dishes like white meats, creamy pastas or meaty fish.
- Lush Full, rich and big fruit flavors. Think Viognier, Alsatian Gewurztraminer, Oregon Pinot Gris or Chardonnay. These intense and sometimes exotic flavors lend themselves to fuller-flavored or spicy dishes.
- Juicy Lighter reds and Rosé are full of juicy fruit flavors and have low or soft tannins. Think dry Rosé from Provence, cool-climate Pinot Noir or Beaujolais. They can be served chilled— best with lighter meats or heartier seafood.
- Smooth Medium- to full-bodied reds with soft or velvety tannins. Think Australian Shiraz, softer styles of Merlot and California Pinot Noir. Pair with heartier fare like burgers, red meats and barbecue ribs.
- Big & Bold Fullest reds with firm tannins and intense flavors. Think California Cabernet Sauvignon, Italian Barolo and Argentinean Malbec. These bold wines match with the heartiest of red meats, game and stews.
In addition to these categories there are special styles to consider like Bubbly for sparkling and Sweet for dessert wines. While individual wine stores and restaurants may use different names for their wine styles, they generally fit these criteria. So get out there and connect with your wine style— it will make finding the right bottle so much more fun and fashionable. —Laurie Forster
Want to learn more about the factors used to determine wine style? Visit Laurie’s blog at thewinecoach.com.
Laurie Forster, The Wine Coach®, is a wine educator who creates corporate events, group tastings and team-building seminars. She is the author of “The Sipping Point: A Crash Course in Wine,” and can be heard each week on WBAL 1090 AM.
Looking for a new summer drink? Consider Japanese sake. If you think sake is warm, rough and something to avoid, you’re in for a surprise!
One common misconception is that sake is a rice wine. Actually, wine is fermented fruit, whereas sake is made with grain using a process similar to brewing beer. In Japan, producers are referred to as sake breweries. Only natural ingredients are used, the most important being water and rice.
Another myth is that sake is better served hot. In reality, lower-grade varieties are heated, and most Japanese never touch the stuff. Most fine sakes are served at the temperature of white wine, 45 to 50 degrees. Scott Bernas, general manager of Ra Sushi Bar Restaurant, dispels these myths daily. “Not many people know that the best sake comes cold or chilled, which is perfect on a warm summer day,” he says. “Sakes come in various styles with completely different flavors. Something else that makes sake really appealing is that it is all natural and won’t give you that dreaded hangover.”
To understand sake one must first understand the three main categories that are listed on the bottle and define its purity, taste and elegance. The first step in making sake is to polish off the outer shell of the rice, which may add rougher, harsher flavors to sake. The categories define how much the outer shell is polished off; the more the rice is polished the lighter and more fragrant the sake. The three main categories are as follows:
Junmai (juhn-my) sake must be polished to at least 70 percent, i.e., a minimum of 30 percent of the grain is polished away. It is characterized by a full, clean and solid flavor.
Jumai Ginjo (juhn-my Geen-joe) is brewed using traditional handmade techniques, which polish away at least 40 percent of the grain. Junmai Ginjo sake is fermented at lower temperatures and for a longer time. The result is a lighter, fruitier and more refined brew.
Junmai dai Ginjo (juhn-my die-Geen-joe) represents the crème de la crème in sake. This sake is brewed with ultra-polished rice (at least 50 percent) and even more precise production techniques— virtually nothing is left to machinery. Junmai dai Ginjo sake is light, incredibly fragrant with elegant flavors.
Like wine, the quality of sake ranges vastly. Paired with the right dish, it is the perfect addition to a summer gathering. Sake is not just the perfect pairing for sushi, however; there are countless dishes that can benefit from a sake pairing. The guidelines for pairing sake and food are similar to pairings with wine: Match fuller, more powerful Junmai sake with heavier, more powerful flavors, and lighter Gingo and dai Gingo styles with lighter fish, salads, etc. —Laurie Forster
Laurie Forster, The Wine Coach®, is a wine educator who creates corporate events, group tastings and team-building seminars. She is the author of “The Sipping Point: A Crash Course in Wine,” and can be heard each week on WBAL 1090AM. thewinecoach.com.
Put down that Pinot Grigio! Consider spicing things up by sipping something new this summer. In search of some hip new wines, I asked a few of Baltimore’s sommeliers and culinary experts to share their secret weapons for summer dining. Here are their top picks:
Grüner Veltliner: An indigenous white grape from Austria, Grüner Veltliner is my personal pick for summer get-togethers. Bright flavors of citrus fruits, Granny Smith apples and hints of white pepper, balanced by crisp acidity. These qualities make Grüner Veltliner a great match for a variety of summertime dishes, including fried chicken. In Europe they shorten the name of this grape and simply order a glass of GrüV (pronounced “groovy”), making it fun to order, too! Some GrüV producers to look for include Anton Bauer, Hillinger, Huber and Loimer.
Riesling: If you think Riesling is a dessert wine, you haven’t been paying attention! Food-friendly dry Rieslings are not just found in Germany; California, Australia and Washington State all make stellar examples as well. Patrick Morrow, executive chef at Ryleigh’s Oyster, holds a competition for the best “oyster” wine each October, and last year there was an upset. “It always seems that Sauvignon Blanc is the favorite to win. This year we had a surprise: it was a Riesling,” says Morrow. “Dry Rieslings have great acidity and balance, which pairs well with oysters. The slight sweetness gives a nice sweet and salty contrast as well.” Chef Morrow suggests Washington State Rieslings from Kung Fu Girl or O.S Winery.
Rosé: In the warmer months, we look for lighter wine. But that doesn’t always mean white— sometimes you need to think pink! Marcie Prince, general manager of Iron Bridge Wine Co. in Columbia, says rosé is the perfect summer wine. “Rosé gives you the best of both red and white worlds,” she says. “It has the crisp acidity of a white wine but the balance, body and complexity of a red.” Prince, also known as the “Goddess of Wine,” recommends French Rosé from Domaine de Cambis or Domaine Tempier in the Languedoc-Rousillon region or a sparkling rosé from Burgundy crafted by Louis Bouillot.
Torrontes: Torrontes is an aromatic white grape with aromas of peach, nectarine and citrus fruits. Bright, flamboyant and affordable, this native white grape of Argentina is a summer favorite of Jerry Pellegrino, chef-owner of Corks and Abacrombie restaurants. “In the summer I spend a lot of time in the backyard grilling,” says Pellegrino. “I pair a glass of Torrontes with grilled clams drizzled with olive oil—it’s the perfect starter for my guests and keeps them busy while I am grilling the steaks.” Chef Pellegrino recommends looking for Torrontes producers Trapiche, AVE and Susana Balbo. —Laurie Forster
Laurie Forster, The Wine Coach®, is a wine educator who creates corporate events, group tastings and seminars. The author of “The Sipping Point: A Crash Course in Wine,” she lives in Easton, Md. thewinecoach.com.
