Wine Like A Pro!

Wine Like A Pro!

Brian Landisman

Wine Like A Pro!

Brian Landisman

Pratt Communications Design Typographic & Info Design Professor Tom Dolle Spring, 2016

Either give me more wine, or leave me alone.

Rumi, circa 1200’s

Why Wine?

It’s pretentious. It’s obnoxious. It’s takes itself way too seriously. I used to have all of these thoughts about wine. What turned me off about it was watching people in restaurants or dinner parties try so very hard to act sophisticated in front of others. Finding this behavior off-putting, I wanted nothing to do with that. I recently realized, however, that those thoughts were about certain drinkers of wine and not the wine itself, which was not fair. I decided to give the culture of wine a chance and dove into my own exploration, hoping to gain a stronger appreciation for it.

As it turns out, the world of wine is really interesting. There are so many components that go into the wine; the vineyards the grapes grow on. The limitless types and flavor profiles. How it pairs with certain foods. Think about all of these facets at once, and it can be a little overwhelming if you know nothing about wine. If you simply break them down, however, and focus on each one individually, it suddenly becomes a much easier and more enjoyable experience.

That’s exactly what you will learn here. The following pages will dive into key elements that go into wine and winemaking, but in an understandable way. After reading this, you’ll have enough knowledge about this deliciously classy drink to impress your friends and dates alike, all without looking like a “know-it-all.” So get started, and have fun!

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Start With The Basics . . . . . . . . . . . . . . . . . . . .

5

Old & New Wine Worlds . . . . . . . . . . . . . . . . . . . . . 7 Understanding the Basic Types of Soil. . . . . . . . . . . . . 9 The Process of Winemaking . . . . . . . . . . . . . . . . . . 13

Learn How To Taste Wine. . . . . . . . . . . . . . . . . . 19 Common Wine Tasting Descriptions . . . . . . . . . . . . . 21 The Difference Between Red and White. . . . . . . . . . . 23 Identifying Flavors in Wine. . . . . . . . . . . . . . . . . . . 27

The Wine Tasting Workout . . . . . . . . . . . . . . . . .

33

Body/Tannins . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 Acidity/Sweetness . . . . . . . . . . . . . . . . . . . . . . . . 37 Aromas & Flavors/Oak. . . . . . . . . . . . . . . . . . . . . 39

Common Wine Varieties. . . . . . . . . . . . . . . . . . .

41

White Wine Varieties . . . . . . . . . . . . . . . . . . . . . . 43 Red Wine Varieties. . . . . . . . . . . . . . . . . . . . . . . . 47 Wine Comparison Chart . . . . . . . . . . . . . . . . . . . . . 51

Contents 4

START WITH THE

Basics As you first dive into the world of wine, it is easy to get overwhelmed while navigating through it. With so many different elements that contribute to a wine’s characteristics, where should you begin? The following pages will help lay out some handy “101” information to help you develop a basic understanding of a wine’s fundamentals.

OLD AND NEW

Wine Worlds The terms Old World Wine and New World Wine are ones that you might have encountered on the wine-soaked lips of your peers, yet understanding what they mean when someone describes a wine can be quite confusing. Many people throw these terms around broadly, without really knowing what the difference is between the two styles. Let’s break down what each term means so you can better understand them.

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Old World Wines

New World Wines

When someone uses the term Old World they are referring to wines made in countries that are considered the birthplaces of wine. Basically, that’s Europe and the Middle East. Some of the countries that are Old World include: France, Spain, Italy, Germany, Portugal, Austria, Greece, Lebanon, Israel, Croatia, Georgia, Romania, Hungary and Switzerland.

New World wines come from countries that used to be colonies. They are in hotter climates, which, generally speaking, cause wines from the New World to be fuller bodied and have bolder fruit flavors.

They also tend to be higher in alcohol.

New World countries include: the U.S., New Zealand, Argentina, Chile, Australia and South Africa.

Characteristically, wines from the Old World tend to be lighter-bodied, more restrained, and lower in alcohol, though this is very much a generalization and not always true. The main trait all Old World wine countries have in common is that their winemaking process is heavily restricted, with guidelines all wineries must follow. Each country, and region of that country, in the Old World has been making wine a certain way for centuries, and current winemakers are held to those old standards. Many times the reason a person says they prefer Old World wine is simply because there’s a heritage behind the wine they are drinking. As wine drinkers, it’s romantic to realize the wine in our glass has been made the same way for centuries.

Wines and the winemakers in the New World embody the entrepreneurial spirit you would expect from descendants of immigrants that struck out searching for a new and better life in another place. In these regions the winemaking practices vary dramatically, and there is much experimentation. The New World generally places less emphasis on making wine the same way it has been made for centuries. Instead, it puts more emphasis on making wine that takes advantage of modern advances.

Side-by-Side Comparison Sometimes you will hear people use the term New World condescendingly, as a way to undermine a wine, preferring the romanticism of the Old World. The current trend in wine is to prefer Old World to New World. Just as vintage styles are back in vogue, however, trends ebb and flow. Down the road, preferences may again swap just as they did in the ‘70s, ‘80s and ‘90s. If you come in contact with a person who says they only drink one style or the other, share your knowledge and remind them that both styles have wonderful things to offer.

Old and New Wine Worlds 8

UNDERSTANDING THE BASIC

Types of Soil One of the most frequently mentioned traits of a great wine is the soil. The conversation usually sounds something like, “this estate is certainly well-located, resting on well-drained, gravelly soils with some veins of clay running through them.�

So, now you might be wondering what the heck that even means. Fortunately, we can understand wine a little better by paying attention to how wines behave on primary soil types.

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Sandy Soil

Clay Soil

Sandy soils are well drained and retain heat. In warm climate regions, sandy soils make wines that are ‘softer’ with less color, lighter acidity and tannin.

In cooler climates, sandy soils benefit vineyards by retaining heat and draining well to produce highly aromatic wines.

A side benefit of sandy soils is their resistance to pests, which could encourage more organic production in the wine region. You’ll find plenty of sandy soils in Bordeaux. These regions produce lighter and more aromatic Cabernet Sauvignon.

In Lodi, there are several plots of 1890’s Zinfandel that survived grape phylloxera because of the sandy soil.

Clay soils tend to stay cooler and also retain water. There are several types, including a lime rich clay called Calcareous Clay which is said to be even cooler. These soils are famous for producing some of the boldest red and white wines in the world. In Rioja, Spain, the highest quality Tempranillo vineyards grow on limestone-rich clay soils, and several hillside vineyards in Napa and Barossa are known to thrive in similar earth.

Silt Soil Silt soils, made of smaller sand and quartz, retain water and heat. In cooler, sunny climates, these soil sites tend to be mixed with a portion of limestone.

Silt soils are very fine grained, however, which makes growing roots very difficult. The Loess (wind-blown silt) soils in eastern Washington are the top layer of soil. There, wines are highly aromatic with slightly lighter color and smooth tannin.

Loam Soil Loam is nearly an equal mix of sand, silt and clay. Loam is very fertile and typically causes vineyards to be over vigorous.

This produces wines that have very little flavor and color. Loam soils offer great potential, despite this fact, with wines made from vineyards that have rigorous pruning regimes. Many parts of Sonoma and Napa Valley are made up of a sandy-loam. The sand lets the soil produce high quality wine grapes.

Understanding the Basic Types of Soil 10

Left: Zinfandel grapevines growing on Mohr-Fry’s Marian’s Vineyard in Lodi, CA. Top: A vineyard with rich clay and limestone soil in Rioja, Spain. Above: Loess-based soils and basalt bedrock cover the Spring Valley VIneyard in Walla Walla, WA.

Understanding the Basic Types of Soil 12

THE PROCESS OF

Winemaking Before it finds its way into your glass at dinnertime, grapes go through an extensive process as it turns into wine. Winemaking has been around for thousands of years, but many people are only interested in the end result and have little knowledge about the process. In fact, it takes a lot of work to bring your favorite bottle of wine to the table, and a basic knowledge of the process can provide a greater appreciation for it.

The five basic stages of making wine are harvesting, crushing and pressing, fermentation, clarification, and then aging and bottling.

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Stage One: HARVESTING Harvesting, or picking, is certainly the first step in the actual wine making process. Without fruit, there would be no wine, and no fruit other than grapes can annually produce a reliable amount of sugar to yield sufficient alcohol, nor have other fruits the requisite acids, esters and tannins to make natural, stable wine on a consistent basis. For this reason and more, most winemakers acknowledge that wine is made in the vineyard, at least figuratively. In order to make fine wine, grapes must be harvested at the precise time, preferably when physiologically ripe. A combination of science and old-fashioned tasting usually go into determining when to harvest, with consultants, winemakers, vineyard managers, and proprietors all having their say.

Harvesting can be done mechanically or by hand. Many estates prefer to hand-harvest, as mechanical harvesters can often be too tough on the grapes. Once the grapes arrive at the winery, winemakers will sort them, culling out rotten or under ripe fruit before they start crushing.

Cabarnet Sauvignon grapes being hand-harvested at Black Ankle Winery, MD.

The Process of Winemaking 14

The destemming and pressing of Zinfandel grapes at St. Amant Winery in Lodi, CA.

Stage Two: CRUSHING & PRESSING Crushing whole clusters of ripe grapes is traditionally the next step in the wine making process. For thousands of years, it was men and women who performed the harvest dance in barrels that began grape juice’s magical transformation to the most healthful and mystical of all beverages. Today, however, mechanical crushers perform the time-honored tradition of stomping the grapes into what is commonly referred to as must. Mechanical pressing has improved the quality and longevity of wine, while reducing the winemaker’s need for preservatives.

Up until crushing and pressing, the steps for making white wine and red wine are essentially the same. If a winemaker is to make white wine, however, he or she will quickly press the must after crushing in order to separate the juice from the skins, seeds, and solids. By doing so, unwanted color (which comes from the skin of the grape, not the juice) and tannins cannot leach into the white wine. White wine is allowed very little skin contact, while red wine is left in contact with them to garner color, flavor, and additional tannins during fermentation, which is the next step.

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Stage Three: FERMENTATION Fermentation is indeed the magic at play in the making of wine.

If left to its own devices, must (the juice) will begin fermenting naturally within 6-12 hours with the aid of wild yeasts in the air.

This natural fermentation is a welcome phenomena in clean, well-established wineries. For a variety of reasons, however, many winemakers prefer to intervene at this stage by inoculating the natural must. This means they will kill the wild and natural yeasts, and introduce a strain of chosen yeast in order to more readily predict the end result. Regardless of the chosen path, fermentation normally continues until all of the sugar is converted to alcohol and a dry wine is produced. Fermentation can require anywhere from ten days to a month or more. The resulting level of alcohol in a wine will vary from one locale to the next, depending on the sugar content of the must. An alcohol level of 10% in cool climates and 15% in warmer areas is considered normal. Sweet wine is produced when fermentation stops before all of the sugar has been converted into alcohol. This is usually a conscious, intentional decision on the part of the winemaker.

Zinfandel and Barbera juices sitting in fermentation tanks at the Vino Noceto Winery in Plymouth, CA.

The Process of Winemaking 16

Stage Four: CLARIFICATION Once fermentation is completed, the clarification process begins.

Winemakers have the option of racking or siphoning their wines from one tank or barrel to the next in the hope of leaving the solids, called pomace, in the bottom of the fermenting tank. Filtering and fining are done at this stage. Filtration can be done with anything from a course filter that catches only large solids to a sterile filter pad that strips wine of all life. Fining occurs when substances are added to wine to clarify it. Winemakers will often add egg whites, clay, or other compounds to wine that help remove dead yeast cells and unwanted solids from the wine. These substances adhere to the solids and force them to the bottom of the tank. The clarified wine is then racked into another vessel, where it is ready for bottling or further aging.

Sediments found at the bottom of a wine glass. This unharmful residue is a common result of the clarification process.

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Stage Five: AGING & BOTTLING The final stage of the wine making process involves the aging and bottling of wine. After clarification, winemakers have the choice of bottling a wine after aging it for a few months, or extend the process over several years. Aging can be done in bottles, stainless steel or ceramic tanks, oak barrels (various choices including old, new, French, or American), or small barrels, commonly called barriques. It all depends on the type of wine being made. The choices and techniques employed in this final stage of the process are nearly endless, as are the end results. However, the common result in all cases is wine!

Chardonnay on the bottling line at the Jordan Winery in Russian River Valley, CA.

Wine aging in new French-oak barrels at the Montes Winery in Santa Cruz, Chile.

The Process of Winemaking 18

LEARN HOW TO

Taste

WINE

Now that you have acquired the basic knowledge of how wine gets to your glass, it’s time to have some fun with the most important aspect: the taste. With the seemingly limitless varieties of wine come an equal amount of flavor profiles that accompany them. Learning and identifying characteristics of a wine’s taste and texture will no doubt enhance your experience you have while drinking it!

Some Common BODY How heavy or full wine feels in the mouth. Wine is often described as light, medium, or full-bodied.

DRY When a wine's residual sugar content ranges from 0 to 3 grams per 5 oz.

(150ml) serving. Usually categorized as bone dry, dry, or off-dry.

BALANCED When all the elements of in a glass or bottle of wine are working together in harmony. No one component is standing out, making it seem awkward.

SWEET When a wine's residual sugar content ranges from 3 to 28 grams. Sweet wines are generally dessert wines.

COMPLEX A strong characteristic of wine when it has multiple flavors that interact with one another in interesting ways.

FINISH Used to describe how long a wine's flavor lingers in your mouth after swallowing.

Wines have either a short or long finish.

OXIDIZED When wine is overexposed to oxygen, causing it to lose quality in flavor.

OAKED A characteristic of wine matured in oak barrels or with oak chips. Vanilla and butter are common flavors associated.

Tasting Phrases ACIDITY Refers to how tart a wine is or isn't.

Other common descriptors associated with this are 'bright' and 'crisp.' You usually hear this more with white wines.

EARTHY As the word implies, it is a taste related to the earth. Common earthy flavors include soil and mushrooms.

JAMMY When a red wine tastes of rich cooked fruits with an extra hint of sweetness.

BUTTERY MINERALITY Difficult to define, this term usually refers to flavors of the earth, but focuses more on the stones rather than soil or dirt.

Limestone and flint are some examples.

This characteristic includes a creamy texture and a low level of acidity that hits the center of the tongue. You may hear this descriptor often with Chardonnays.

TOASTY SPICY Not "hot" spicy, but the impression of spices, like pepper or anise, present in wine. You usually hear this term more with red wines than white.

A taste of similar to burnt caramel in wine that occurs when it has been oakaged. 'Toasty' and 'buttery' wines share similar tasting notes.

CORKED A fault when a wine has been spoiled, giving it an "off" flavor. Different factors can contribute to this, including mold forming in the cork bark.

THE DIFFERENCE BETWEEN

Red & White Perhaps you’re new to wine, or maybe you’re just curious and want to find out what the difference is between red and white wine. Well, the answer is actually fairly simple. The difference between red and white wine stems predominantly from a little thing called tannins. This element of wine contributes to the differences in body, flavor, and the way red and white wines are made.

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What Are Tannins, Anyway?

Tannin Levels

Tannins are a component that’s found in the grape’s skin, stem, and seeds. During the winemaking process, they are also present in the wood of the barrels they’re stored in, dissolving on contact. It’s a naturally occurring polyphenol that you likely (unknowingly) consume on a daily basis; tea for example contains a high tannin content and derives its color and characteristics from this substance.

The level of tannins is generally much higher in red wines than it is in whites.

This is due to the fact the skins of the grapes used to make red wine. These skins contain a much higher level of tannins, which transfers into the wine during the wine making process and results in their deep red color. It actually isn’t the grape juice that contributes to the color – as the grape juice is largely colorless both in grapes used for red and white wine.

In the wild, tannins play a role in protection from predation, and also regulate plant growth. They tend to have an astringent profile, which causes a dry and puckery feeling in the mouth, which can be characteristic of some red wines that have a very high tannin content. Once again, simply think of how black tea can taste without adding any sugar – it’s that dry feeling you sense on the middle of your tongue or the front of your mouth that is a result of the tannins.

When making white wines, it’s preferable to avoid higher levels of tannins and often times it’s just the grape juice that is used to make the wine. Fining agents are often further added to the wine to remove tannins as much as possible.

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The Difference Between Red and White 24

How They’re Made White wines are made by pressing the grapes, fermenting only the juice. Red wine is made by the fermentation of grape juice, which often also contains the skin, pieces of the grapes, and sometimes even their skin.

During the production of both wines, the solids are removed once the fermentation process is finished. The fact that the red wine’s fermentation process included particles of the grapes means that the resulting color is much redder, as the juice has absorbed the tannins that are contained within those particles.

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Difference in Flavor It’s really difficult to generalize when it comes to analyzing the flavor of red or white wines since there are so many different types of each. However, as a general rule of thumb, red wines tend to be fuller bodied, richer, and have a more complex flavor profile. This includes flavors ranging from fruity, to spicy, and even meaty. Whites, on the other hand, tend to be slightly simpler in taste profile. They are lighter, more floral, crisper, and often include hints of citrus and other fruits.

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IDENTIFYING

Flavors

IN WINE

If wine is made from just grapes how come some people can taste different fruits like cherry, pear or passion fruit? You often hear descriptions like butter, vanilla, clove and even bacon. So where do these flavors come from? What are the most common in wine? Let’s break down flavors in wine and classify some familiar grape varieties so you can explore wine through flavor.

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Where Do Flavors Come From?

Flavors in Red Wine

If you ever have a chance to taste a fresh Chardonnay grape you’ll see how wildly different it is than Chardonnay wine. A Chardonnay grape tastes very different than the apple, lemon and butter flavors associated with Chardonnay wine. This is because all the aroma compounds — stereoisomers as scientists call them — are released by the alcohol in wine. Alcohol is volatile (i.e. it is a gas at room temperature) and it carries these “lighter-than-air aroma” compounds into your nose. Each compound can affect one another and the overall flavor of the wine.

Red wines typically fall into two different categories: Red Fruit and Black Fruit flavors. The reason to differentiate the two types is to be able to identify a wine in a blind tasting or to pick a favorite. Within each style there is a fair amount of variance. For instance, Lambrusco is typically considered a light red wine in terms of color and body. However in tasting a Lambrusco wine, many of them exhibit tart blueberry flavors making Lambrusco an example of a ‘black fruit’ flavored wine. Most of these types are full-bodied reds with all the associated extra tannins, body and complexity. Knowing will make you more adept at food pairing.

Our noses interpret and prioritize aroma compounds differently, and we adapt to different ’smell’ environments. For instance, have you worked in a room with a scented candle and after a few minutes can no longer smell it? This is why no one can really be wrong with his/her personal interpretation of flavor in wine.

Flavors in White Wine White wines offer two major fruit types: Tree-fruity and Citrusy. The more you taste, the more you’ll realize that the same type of wine will vary wildly depending on where it’s grown. For instance, tasting a Chenin Blanc from South Africa will usually taste of peach and vanilla, whereas a Chenin Blanc from Saumur in the Loire Valley, France will have lime-like flavors. When you taste a white wine, think about the type of flavor and then focus on the ripeness of it.

Red Blends Are a Mix Red wine blends are the opportunity to blend red and black flavors together. A great example of a wine with both red and black fruit flavors is the GSM blend.

This is a wine blend originating from the Côtes du Rhône of France made with Grenache, Syrah and Mourvedre (Mourvedre is a full-bodied ‘black fruit’ wine). Winemakers take a large portion of Grenache, for example, and touch it with little bits of Syrah and Mourvedre to add body and complexity.

If you are tasting a red blend, try to pick out both the red and black fruit flavors.

In doing so, you’ll actually be picking out the different wines used to create that blend. Experts can even isolate the flavors in their mouth and make an estimate as to what the blend contains.

Identifying Flavors in Wine 28

Citrus Fruits

IN WHITE WINE

PASSION FRUIT

GRAPEFRUIT

ORANGE

CITRON

LEMON

LIME

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“Tree” Fruits

IN WHITE WINE

NECTARINE PEACH

MANGO APPLE

PEAR APRICOT

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Red Fruits

IN RED WINE

STRAWBERRY POMEGRANATE

DRAGON FRUIT

RED PLUM

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RASPBERRY

CHERRY

Black Fruits

IN RED WINE

BLACK CHERRY

BLACKCURRANT

BLACKBERRY

BLUEBERRY

AÇAI FIG

Identifying Flavors in Wine 32

THE WINE TASTING

Workout When wine pros evaluate a bottle, they focus on six key things. Here, exercises have been collected from a experts to help even a know-nothing become smarter, happier, and more insightful when it comes to drinking wine. Start training yourself to become a better wine taster!

EXCERCISE

Body

What Defines Body in Wine?

“Body is the sense of weight or richness or heaviness, and even the feeling of viscosity that a wine leaves in your mouth,” says Master Sommelier Andrea Robinson, author of Great Wine Made Simple. Generally, the more alcohol in a wine, the more body it will have, which means that wines from warmer climates (which produce grapes with more sugar to be converted into alcohol) tend to have more heft. Sugar, oak and the overall concentration of flavors in a wine can also add body.

How Does Body Affect Pairing?

“A key principle for pairing is to match body with body, so that the wine’s not too heavy or light for the dish, and vice versa,” says Robinson. “Wines have different weights and richnesses, mostly due to alcohol. Milk can vary in the same way, but of course that’s due to fat.”

Equipment Needed • 4 glasses • 1/4 cup each of skim milk, 2% milk, whole milk and heavy cream

Workout Taste the milk in ascending order of richness, beginning with skim and ending with heavy cream. Consider the texture of each and the sensation in your mouth.

The skim milk should dissipate quickly, while the cream will coat your tongue.

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EXCERCISE

Tannins What Do Tannins Taste Like?

Tannins, as you recall, are compounds in grape skins, seeds and stems that contribute to wine’s structure, complexity, texture and ageability—especially red wine. Tannins create a drying and slightly bitter sensation in the mouth, usually toward the back of the tongue. Tannic wines pair especially well with rich foods and substantial meat dishes because they cut through fat. Fat also softens the perception of tannin, making the wines more approachable.

Equipment Needed • 3 mugs • 3 black tea bags • Hot Water

Workout Pour 8 ounces of hot water into each of the mugs. Place one tea bag in each of the mugs and start a timer. After 2 minutes, remove the bag from the first mug; after 4 minutes, remove the bag from the second mug; and after 8 minutes, remove the final tea bag. Let the tea cool.

Taste the teas in increasing steep-time order, swishing the liquid around in your mouth before swallowing. Notice how the teas are perceptibly more astringent as the steeping time increases.

The Wine Tasting Workout 36

EXCERCISE

Acidity What is Acidity in Wine?

Acidity in wine comes from the natural acids (tartaric, malic, etc.) in the grapes themselves, or acids that are added during the winemaking process. The acidity in grapes depends on the variety, sun exposure, climate, and the soil in the vineyard; grapes grown in cooler areas tend to have higher acidity. When drinking a wine, you’ll feel the effects of acidity mostly on the sides of your tongue. Overly acidic wines will cause almost a stinging sensation or taste sour.

How Does Acidity Affect Pairing?

Acidity makes your mouth water, cuts through the fat in rich foods and refreshes the palate.

Equipment Needed • 5 glasses, each with 4oz. of water.

• 1 orange • 1 grapefruit • 1 lemon • 1 lime

Workout Set aside the first glass of water.

Squeeze the juice of 1/4 orange into the second glass; into the third, squeeze the juice of 1/4 grapefruit; into the fourth, squeeze the juice of 1/2 lemon; into the fifth, squeeze the juice of 1/2 lime.

Taste in that order, starting with a sip of plain water, to experience increasing levels of acidity. Experiment by adding more juice to each glass to see how the acidity increases. Notice the point at which the juice becomes too sour.

EXCERCISE

Sweetness What Causes Sweetness in Wine?

Sweetness in wine is measured by the amount of residual sugar (RS) in the liquid after fermentation. “Sweetness can only come from one thing in wine, and that’s sugar content,” says Master Sommelier Shayn Bjornholm. Acidity can mask some of the sweetness in wines by balancing out the sugar, as in German or Alsatian Riesling. Sugar can also contribute to a wine’s body and texture.

Equipment Needed • 16 oz. glass with 8 oz. of water • 2 lemons • 1 cup of sugar

Workout Squeeze some lemon juice into the water and stir. Taste the mixture; it will be very tart. Start stirring in the sugar 1 teaspoon at a time, and taste it after each addition. Take notice when the juice achieves the right level of sweetness and balances the acidity.

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EXCERCISE

Aromas & Flavors What Accounts For Aromas and Flavors?

A wine’s flavors come from the grape variety, the climate, and the amount of sun exposure and type of soil in the vineyard.

Different winemaking techniques will extract various flavors, too.

What’s the Best Way to Describe Them?

The truth is, everyone smells and tastes different aromas and flavors in wine. It’s a very subjective judgment. That said, the more tasting experiences you have, the more easily you’ll be able to pick out those flavors. Having your own flavor vocabulary can come in handy when ordering wine from a sommelier or talking with a salesperson at a wine shop—and, most importantly, when pairing wines with food.

Equipment Needed • 1 blindfold • 1 bacon slice • 1 lychee • 1 pencil Shavings • 1 mushroom • 1 rock • 1 sage • 1 lime zest

Workout Put on the blindfold and have someone set out the aromatic items in front of you in any order, then smell each item.

“Aroma accounts for the majority of our taste, anyway,” says Bjornholm. Not only will this exercise give you a better idea of what you like, but it will also increase your Rolodex of flavors to have on hand.

EXCERCISE

Oak

Oaky Wine?

Oak barrels used in winemaking develop their toasty, caramelly, vanilla flavors from being fire-charred. The barrels can be toasted to different levels, depending on the winemaker’s preference; those barrels can hold wine while it ferments or while it ages.

Some producers favor old oak over new oak because its effect on a wine’s flavor, tannins and structure is more subtle.

Equipment Needed • 1 box of Cheerios • 1 marshmallow • skewer

Workout Crush up Cheerios and smell them.

According to sommelier Joshua Wesson, the toasty, wheaty notes of the cereal are very similar to those in oaked white wine.

Skewer a marshmallow and roast it over a flame on a gas stove until it’s charred.

“In red wines, oak leaves the impression of campfire smoke or the smell of a burnt marshmallow,” Wesson says.

The Process of Winemaking 40

COMMON WINE

Varieties Wine is made with grapes, but not typical table grapes you’ll find at the grocery store. These types of grapes have thick skins, are small, sweet, and contain seeds.

There are, of course, many different kinds of wine grapes (over a thousand), but here are a few of the most-commonly planted varieties around the world for you to take a closer look at.

Pinot Gris (Pee-no Gree)

Pinot Gris is a grape grown worldwide and used in several varietals and blends.

The grape itself is usually a gray-blue (gris is French for “gray�) but the fruit, and wine it produces can be found in many colors. Its name, like Pinot Noir, includes the French word for pine, likely because of the pinecone-like cluster in which the grapes grow. The clone grown in Italy is referred to as Pinot Grigio.

Body Sweetness Acidity Fruit

The flavor profile of Pinot Gris changes depending on where it is grown (the grape takes on its terroir) and the style of winemaking. Those made in Alsace are medium to full bodied with a rich, floral bouquet. German Pinot Gris are fuller bodied and balance acidity with light sweetness. In Oregon, the cool climate develops a Pinot Gris that is of a medium body. These have tree fruit and melon notes and a copper-pink hue. The warmer climate of California, on the other hand, lends to a light bodied, refreshing wine that is crisp with a vegetal strike The Italian Pinot Grigio is light bodied and colored and has an effervescent quality while being crisp and acidic.

Common tastes of Pinot Gris include apple, honey and citrus notes.

Riesling (Reese-ling)

Riesling is a white grape from Germany that yields high acidity and is aromatic to the point of being perfumed. It can be used to make dry, semi-sweet, sweet and sparkling wines and is done so as a single varietal without oak aging. It is the 20th most commonly grown grape in the world, but its popularity is highest in Germany and the Alsace region of France. Slate soil is the best option for growing Riesling, but also does well in sandy loam soils.

Rieslings are often a brighter, paler yellow but this can vary depending on age.

The taste experience of Riesling should always include time spent simply smelling the wine. It is highly aromatic and breathing it will allow for the flavors to truly be experienced. Aromas include honeycomb, ginger, rubber, honey, and beeswax. The most common flavors include apricot, pineapple, lime, tree and stone fruits, and Meyer lemon. Flavor is usually determined by the method used, terroir, and age of the wine.

Body Sweetness Acidity Fruit

Sauvignon Blanc

(Saw-vin-yawn Blonk) Sauvignon Blanc is known as one of the most expressive and recognizable grape varieties thanks to its intense aromatic nature and freshness. It is also part of the so-called “international grape varieties,� being cultivated all around the world and garnering appreciation from both producers and consumers. Loire Valley produces beautiful and elegant wines with fruity and flowery notes and an intense minerality from the chalky local soil. In New Zealand, on the other hand, this grape has much more herbaceous and tropical character with pungent citrus fruit and exuberant acidity.

Sauvignon Blanc tends to have a bright yellow color and an intense nose. It often shows a citrus backbone with green aromas of bell pepper, tomato leaves, or basil. With a bit of warmth it develops tropical fruit flavors such as pineapple. In the mouth it is characterized by a good acidity, a light to medium body, and medium alcohol content.

Body Sweetness Acidity Fruit

Chardonnay (Shar-dun-nay)

Chardonnay is one of the most popular grapes for drinkers due to its mild flavor and vintners because it is easier to grow than other grapes; this grape thrives in many types of soil, but it prefers limestone, clay and chalk.

The color varies with the unoaked versions being a pale, yellow-gold hue. Oak aged Chardonnays are a darker gold color. “The lighter the body, the lighter the color� is a good rule of thumb with Chardonnays. Its taste is equally versatile. Oaking and terroir can produce Chardonnays that taste of pear and apple or have sweet honey or vanilla notes.

Cool climate Chardonnays taste of green plum, apple and pear while those from a warm climate taste more of citrus, peach and melon. In very warm temperatures the grapes give a tropical flavor to wine with the most common notes of fig, banana and mango.

Body Sweetness Acidity Fruit

Pinot Noir (Pee-no Nwar)

Pinot Noir is finicky, pale and light tasting.

Yet, it is one of the most beloved wines due to its difficulty to manage and complexity in flavor when produced properly.

Its name comes from the French words for “pine” and “black” likely referring to the dark color of the grape and the way it grows in a tight, cone-shaped cluster.

Pinot Noirs are some of the palest reds on the spectrum with young varieties being translucent, pale berry colors reminiscent of cranberry or raspberry. As Pinot Noir ages it develops a more brick red color that can include hints of brown.

The typical flavor profile of Pinot Noir includes ripe red fruit, cherry, chocolate, toast and spice. When produced carefully it can also develop complex layers of unique flavors like licorice, cola, mushroom, wet leaves and tobacco.

Body Tannin Acidity Fruit

Cabarnet Sauvignon

(Cab-er-nay Saw-vin yawn) Cabarnet Sauvignon is a cross between Cabarnet Franc and Sauvignon Blanc. For most of the 20th century, it was the most planted grape in the world (until it was surpassed by Merlot). Some critics of the grape classify it as a “colonizer� due to it replacing many indigenous vines because of the ease growing it and its resistance to common dangers to other grapes. It grows best in gravelly soil.

The taste and color of this particular wine will vary. The cooler climate wines will be paler and higher acidity, whereas warm climate Cabernet Sauvignons are dark ruby-colored and denser in flavor with lower acidity. Common aromas and tasting notes include dark fruit like blackcurrant, blackberry, plum and raisin. It is complex with notes of chocolate, coffee, tobacco, earth and herb. When barreled in oak it presents cedar, smoke, vanilla, spice and pepper notes.

Body Tannin Acidity Fruit

Zinfandel (Zin-fan-dell)

Zinfandel is a black-skinned grape from Croatia that is used to make robust red wine. In the United States, it is more popular when used to make White Zinfandel, a semi-sweet rosĂŠ. Zinfandel is often harvested early, giving it a high sugar content, which translates into having a high to very high alcohol content. Some Zinfandels are left on the wine well past the typical harvest and are commonly used for dessert wines.

Zinfandel is a clear, light red. It offers a taste of jammed or candied fruit in the beginning. Other fruit flavors can include cherry, plum, blueberry, blackberry and cranberry. Spice notes include black pepper and licorice-these flavors come after the initial taste and last through the finish, which can be smoky. High alcohol Zinfandels will have an oily mouthfeel.

Body Tannin Acidity Fruit

Malbec (Maul-beck)

Malbec is a purple grape, and is one of the six grapes used in Bordeaux wine.

In addition to being associated with Bordeaux, it is considered an Argentinian varietal. Today, Argentina leads with over 75% of all the acres of Malbec in the world. In a way, Argentina reinvigorated Malbec as one of the top 18 noble grapes. Now it grows in seven countries and continues to grow in popularity.

French Malbecs are considered “rustic� and even unrefined due to the heaviness.

When grown in warmer climates, like Argentina and Australia, the wine softens and is juicy with fruit.

Malbecs are known for their inky rich colors which are most often described as dark purple. These wines will have similar flavor profiles no matter where they are produced. These include dark berries, plum, black pepper, and cherry.

Body Tannin Acidity Fruit

White Wine

COMPARISON CHART

BODY

SWEETNESS

Pinot Gris

Pinot Gris

Reisling

Reisling

Sauvignon Blanc

Sauvignon Blanc

Chardonnay

Chardonnay

ACIDITY

FRUIT

Pinot Gris

Pinot Gris

Reisling

Reisling

Sauvignon Blanc

Sauvignon Blanc

Chardonnay

Chardonnay

51 Wine Like A Pro!

Red Wine

COMPARISON CHART

BODY

TANNIN

Pinot Noir

Pinot Noir

Cabarnet Sauvignon

Cabarnet Sauvignon

Zinfandel

Zinfandel

Malbec

Malbec

ACIDITY

FRUIT

Pinot Noir

Pinot Noir

Cabarnet Sauvignon

Cabarnet Sauvignon

Zinfandel

Zinfandel

Malbec

Malbec

White Wine Comparison Chart 52

Start Drinking!

Congratulations! You are on your way to becoming a wine connoisseur. Keep in mind the knowledge you’ve just gained is only a small window into the world of wine. Hopefully, however, your appreciation for it is now strong enough that you can go out into the world and use it in practice. In this context, practice means drinking. It is one thing to simply talk about wine, but the only true way to develop your skills in this world is to taste and experience it as much as you can (responsibly, of course). You’ll soon grow to have some favorites to order at dinner or give as gifts, impressing your peers with what you now know about them.

Going out to your local restaurant. Attending dinner parties. Traveling around the world. Whatever the scenario, remember to take note of any and every bottle of wine you come across. The more types of wine you learn about, the better you’ll be at this.

So what are you waiting for? Go get some wine!

Citations Common Types of Wine (the top varieties). Wine Folly.

N.p, 18, May 2015. Web. <http://winefolly.com/review/ common-types-of-wine/> Difference Between Red and White Wine. Wine Turtle.

N.p, 7, September 2015. Web. <http://www.wineturtle.com/ difference-between-red-and-white-wine/> Gorman-McAdams, Mary. Old World & New World Wines: Whatâ&#x20AC;&#x2122;s the Difference? Editorial. The Kitchn.

N.p., 16, June 2011. Web. <http://www.thekitchn.com/ old-world-wines-and-new-world-149176> The Guide to Old World Wine Vs. New World Wine.

Vine Pair. N.p., n.d. Web. <http://vinepair.com/wine-101/ guide-old-world-vs-new-world-wines/> Guide to Wine Tasting. Williams-Sonoma. N.p, n.d. Web. < http:// www.williams-sonoma.com/pages/guide-to-wine-tasting.html> Identifying Fruit Flavors in Wine. Wine Folly. N.p., 3, February 2013. Web. <http://winefolly.com/review/ identifying-flavors-in-wine/> Introduction to Soil Types and Wine. Wine Folly. N.p., 13, October 2014. Web. <http://winefolly.com/review/ introduction-soil-types-wine/> Krigbaum, Megan. Wine Tasting Workout: Train Yourself to be a Better Wine Taster. Editorial. Food and Wine. N.p., October 2012. Web. <http://www.foodandwine.com/articles/ wine-tasting-workout-train-yourself-to-be-a-better-wine-taster> Learn the 5 Steps of the Wine Making Process. The International Wine of the Month Club. N. p., n.d. Web. <http://www. winemonthclub.com/the-wine-making-process.htm> Majia, Lisette. Finally! An Understandable Guide to Common Wine Terms. Ediotrial. Popsugar. N.p., 18, February 2016. Web. < http://www.popsugar.com/food/Common-Wine-Terms-27434972> Teeter, Adam. Understanding the Difference Between Old World Wines and New World Wines. Editorial. Vine Pair.

N.p., 8, Jult 2014. Web. <http://vinepair.com/wine-blog/ understanding-difference-old-new-world-wines/> Types of Wine Grapes: A Dive Into 20 Popular Varieties. Wine Turtle. N.p, 11, June 2015. Web. <http://www.wineturtle.com/ types-of-wine-grape-varieties/>

Photo Credits Page 11, Sandy Soil: Caparoso, Randy. Mohr-Fry’s Marian’s Vineyard. Lodi, CA 2013.

Page 12, Clay Soil: Doca Rioja Webpage.

Page 12, Silt Soil: Pogue, Kevin. 2013.

Page 14: Hairston, Kim. Black Ankle Winery.

Page 15: Caparoso, Randy. St. Armant Winery. Lodi, CA 2014.

Page 16: Vino Noceto Winery. Plymouth, CA. Page 17: Washenberger, Chris. Denver, CO 2013.

Page 18, Barrels: Montes Wines. Santa Cruz, Chile.

Page 18, Bottling: Jordan Winery. Russian River Valley, CA.

Citations and Photo Credits 56