Archive for June, 2010

Naturally you will expect your wine to come in a glass bottle.  But have you ever noticed the slightly different shapes of the bottles you buy?  Each of them is tall, showing off a wider body and a thin neck.  However, the differences in bottles can tell you about how the wine inside might taste.

If a bottle has a high shoulder, then it is considered a “Bordeaux Bottle” and is used by many wineries that harvest grape varieties in the Bordeaux region to develop red wines.  Wines you will find in this type of bottle include Merlot, Malbec, Sauvignon, and other Bordeaux blends.

The “Burgundy Bottle” features a similar shape, but the shoulders are more sloped.  Both red and white grape varieties are used in the Burgundy region of France.  Expect to find Chardonnay and Pinot Noir in these bottles – and not just in France, but around the world.

Slightly thinner with very sloped shoulders is the “Hoch Bottle.”  You can find this type prominently in Germany and Alsace, France.  Naturally, with Germany being its primary user, Riesling, Muller-Thurgau, and Gewurztraminer can all be poured from this bottle.

If you are looking for more foods to pair with the right wines, then start to take notes.  If you are a newcomer to the world of wine and food pairings, a good idea is to pay attention to the foods and wines that work well together and consider all their characteristics in order to make smart pairings in the future.

Light white wines are always amazing with chilled seafood and raw oysters, but you can also enjoy them with tofu dishes with added light flavor.  Medium white wines are tasty with green salads and vegetable pastas that are simple and fresh.  Full-bodied white wines work well with roasted chicken or rich seafood dishes that involve such items as crab.

Light red wines make a wonderful match with grilled chicken or meaty fish dishes.  Medium-bodied red wines really bring out the flavor when it comes to pastas that are tomato-based or game meats such as venison.  A full-bodied red wine works well with rich, flavorful meals that involve pot roast, steak, and slow-cooked pork.  Savory and delectable.

Practically next door to the Ahr Region, Mittelrhein is aptly named due to its location, right along the Rhine River.  Similar to the Ahr Region, Mittelrhein is small in size, only about 1,700 acres.  In fact, the region has actually shrunk in size over the years, partly due to the steepness of the slopes and the difficulty that can be involved when it comes to growing vines.  The tip of the region begins at Bonn, with Koblenz practically at its center.

The cool climates make it great for Muller-Thurgau as well as Riesling and Kerner grape varieties.  Slate soil makes it an ideal spot for Riesling, which is why you will find that some of the best bottles appear in this region from that particular variety.  Flavorful with plenty of zing, the Riesling is more than ready to please.

The steep slopes may make the Mittelrhein a little forbidding, but don’t let that fool you.  There are plenty of wineries ready to make your acquaintance and show you just how they make such delicious wines in such a unique place.

Germany has a wonderful variety of wines, all of which are made from high quality grapes.  The Muller-Thurgau grape variety is actually the most planted type in Germany.  In fact, it is a unique hybrid between the Riesling and Sylvaner grape vines, developed during the late 19^th century.  Considering the climates of some of Germany’s wine regions, the Muller-Thurgau variety is actually the ideal choice.  It ripens faster than the Riesling, giving winemakers quicker access to this tasty grape.

Wines made from this type of grape are often dry or semi-dry and can be slightly aromatic.  Cool climates work in Muller-Thurgau’s favor, which is why you can often find these grapes growing in many German vineyards.  But if you are not visiting Germany, you can also find it growing next door in Austria, or much farther away in places that echo those cool climates, such as New Zealand or Oregon.

Slowly building up your wine-related vocabulary?  It’s a great idea, especially if you aspire to be a well-versed wine taster.  Being able to confidently converse with other people who thoroughly enjoy wine can help you to feel at ease and have a great time.

Buttery – This one may seem self-explanatory, but why would one describe a wine as “buttery” in the first place?  If a wine smells buttery, it is because of the presence of lactic acid.  The acid forms during malolactic fermentation and is most common in Chardonnay.

Clos – Simply a vineyard that is enclosed by a wall.

Fining – This is the process of clarifying wine.  The suspended solids are removed from the liquid before it is bottled.  Fining agents can vary from egg whites to bentonite that attract the solids and enable winemakers to remove them.

Malic acid – This acid occurs naturally in wines and is often reduced through malolactic fermentation.

Vintage – A word you will often hear.  It refers to the grape harvest.  If you see a vintage year on the label of a bottle, then you are drinking a wine made only with grapes harvested during that year.

The Franken region of Germany enjoys a winding path along the Main River to take full advantage of the richness of the ground and flow of water.  You will find 15,000 acres of gorgeous wine country stretching eastward out from Aschaffenburg.  In the center lies Würzburg, where you can enjoy bottles from the surrounding area all at once.  Don’t be surprised when you take a sip of wine crafted from the Sylvaner grape; after all, it has been said that it is the best grown grape in the country.

The Franken region is actually famous for its Bocksbeutel, which is a flask-shaped bottle that is easily stacked in cellars.  This bottle shape has been used for wine since the early 18^th century, coming straight from the well-known Würzburger Stein vineyard.  But whether you enjoy wine poured from a Bocksbeutel or from a more familiar bottle, you’re certain to enjoy what the Franken region has to offer when it comes to flavor, aroma, and color.

Many people are already well versed when it comes to pairing a delicious hearty wine with a filling dish of meat, or a drier wine to match well with a lovely salmon fillet.  But, what about the side dishes?  Vegetables can get left out in the cold when it comes to wine pairings.  So set aside the cheese, chocolate, and main courses, and see what you might like when it comes to some sunchokes and asparagus.

Because tannins can make the heat of a dish stronger, try to look for a solid Zinfandel when your food has toasty chiles involved.  The gentle, fruity flavor will help to offset all that spiciness.

Leafy greens such as spinach tend to toy with full-bodied reds, making them too astringent for taste buds to thoroughly enjoy.  Instead, a light red like Gamay will do just fine.

Pinot Noir tends to be a little more down to earth, which is why it is a perfect complement to other earthy veggies such as mushrooms and lentils.

Don’t forget about acidity, either.  When you have a wine such as Sangiovese to work with the acidity of vegetables such as tomatoes, the two can make some beautiful music together.

As wine bars grow in popularity and style, new and different types of wine bars have appeared in various cities.  One type of new wine bar is the combination bookstore and wine bar.

From New York to Cleveland, you can find the idyllic combination of wine and books, often nestled inside cozy interiors with comfortable chairs and tables for two.  The bookstores can sell both new and used books, depending upon which bar you have stepped into.  While coffee and lattes have long been the popular choice when it comes to perusing the newest bestseller, wine bars have taken it to another level.

You won’t find wine on the menu at Starbucks or Barnes & Noble, but at these smaller locals, you can indulge in delicious bottles while carefully leafing through a collectible book that catches your eye.  Sit on the patio or indoors enjoying a glass of your favorite Port as you consider how many books you can fit into your arms when you leave.  Relaxed and comfortable, these new wine bars are all about what’s refined and wonderful instead of super-trendy and chic.

The Ahr Valley Region of Germany is a relatively small piece of land, only about 1,300 acres in size.  With the Rhine River nearby and the Ahr River running directly through the area, there is plenty of water to be had, making the country fertile and green (great for touring!).  This small area of Germany’s wine regions is actually responsible for many of the red wines that are available.  In fact, some call the Ahr region the home of red wine in the country.

Eighty percent of the wine grown here are of the red varieties: Dornfelder, Spätburgunder, and Portugieser.  Locals thoroughly enjoy the wine created here and actually tend to consume a great deal of the harvest.  If you want a bottle from the Ahr region, you may have to look a little harder for it than you would with other wines.  Of course, a direct visit to the Ahr area would easily put you within reach of a fresh bottle, as well as give you a great view of the beautiful country it came from.

Riesling has a relatively long and distinguished history.  In fact, it is actually considered one of the “noble” grape varieties when it comes to winemaking.  Riesling has the power to bring people bottles of wine that vary in extreme dryness to being deliciously sweet.  It is best in its dry form and often has aromas that bring to mind heavenly scents such as honeysuckle and peaches.

Riesling grows best in cool climates with an impressive frost resistance, which is why it is popular in many Northern European locales such as Germany.  Riesling also has another interesting factor; it can create some of the sweetest and rarest wines when the grape has been affected by Botrytis Cinerea.  This is a mold that actually works in a way that makes the grape sweeter and allows makers to handle the wine in such a way that it can be stored for many, many years.  In fact, it is one of the few wines that is at its best when left to mature for a long time.  If you’ve found a wine made from a Botrytis Cinerea affected Riesling grape, then you are in for a real treat!