Hey there newbies! It’s getting to be that time of year again where parties fill up your weekends & you see your family more than the average amount. You know what that means: Alcohol! Plus, you don’t want to walk in empty-handed, right? Good thing we have a variety of options on our menu right now. Let me walk you through 8 different holiday wines you’re sure to impress with! Don’t worry, I’ll give you the run-down on each one so you don’t walk in empty-headed either!
An annual holiday favorite, our 2020 Merrytage pairs beautifully with a variety of dishes. This vintage is exceptionally yummy with a fuller body, smooth tannins, & notes of holiday spices, cranberry, with a silky finish. Being that it’s a more complex wine, it will allude to your wine intelligence, but also allow for easy drinking (Score!). It has many characteristics that present themselves as you continue to drink, making it a great conversation starter, as well. You really can’t go wrong with this one!
Winemaker’s Notes: We create this special blend annually with the goal of appealing to a broad range of wine palates. Medium bodied, fruity, and pleasantly textured, our 2020 Merrytage will pair nicely with a wide variety of dishes at your holiday table.
Our 2018 Refugio Malbec is another beautiful red to put on your holiday table this year. Again, with velvety tannins, this wine will showcase a lot of depth while still being approachable. Nonetheless, a beautiful wine for both beginning & seasoned wine drinkers. Beginning with notes reminiscent of a freshly baked blackberry pie, this wine opens up to reveal notes of cedar & pine, while also offering notes of brown spice & chocolate covered strawberries, with supple tannins. It pairs best with hearty beef dishes & rich sauces. If you’ve got a red wine lover in the group, bring it!
Winemaker’s Notes: While our 2018 Refugio Malbec isn’t as intensely tannic as some vintages, it shines with alluring complexity. With the body, and tannin restrained, the nuances of spice and forest from the oak get more of the spotlight. Our Elk Grove and Montfort Malbec provide the support for this vintage, which is enhanced with Waxman Malbec, adding more blue fruit and black pepper notes.
There’s a reason Pinot Noir is a crowd favorite: It has something for everybody. This red wine is a favorite for even the white wine drinker. Bring it to the next function if you don’t believe me. Truly, the perfect Thanksgiving wine— Of course, it can pair with other holiday dishes, as well. Pinot Noir is often thought of as a lighter wine, & compared to our bolder reds that may be true, however this vintage presents complexity in its own way, while still promising easy drinking. Offering notes of red cherry, fig, & cinnamon bark, this Pinot Noir will have everyone doing the happy dance!
Winemaker’s Notes: The 2019 Pinot Noir is 100% Pinot Noir making this a unique vintage that show cases the true typicity of the varietal. This wine is soft and elegant with simplicity, a delicate tannin structure highlighting the red fruit and spice from a partial stem included in fermentation.
*Also, offered in a holiday pack with our Pinot Grigio starting Nov. 16!
Buttery & delicious—Just like that turkey you’ll be having next week. This oaked chardonnay screams holiday with its elegant characteristics & authentic flavors. Even red wine drinkers will enjoy this one for its subtle complexity. Aged for 6 months in French Oak, this wine offers notes of vanilla amongst crisp apple, honey & pear. The balance of flavors pairs wonderfully with salmon, chicken marsala, & fettucine carbonara—A beautiful wine to bring to the party.
Winemaker’s Notes: Our Chardonnay is unique in that we age on oak, while suppressing the secondary fermentation. This allows us to accentuate the natural flavors in the wine with oak, rather than the buttery notes present in a “ML” chardonnay. The French oak used lends some creamy vanilla notes, that balance nicely against crisp, green apple notes, making our Chardonnay a little lighter bodied than most California Chardonnays, while retaining good typicity.
A white with a bit of a bite… Of minerality that is. Our 2020 Pinot Grigio is a wine with a variety of characteristics. Notes of lemongrass, nectarine, & pear explode on your tastebuds, with a crisp acidity on the finish. This wine gives you a great wine to pair with your appetizers! Adding charcuterie boards, white fish & shellfish, will make you the savior of cocktail hour. Naturally, it can pair well with the main course, as well. Regardless of when you drink it, rest assured: Your palate will thank you.
Winemaker’s Notes: Our Pinot Grigio is crafted as an homage to its home country, Italy. We harvest early, when there is still plenty of acidity in the grape, to produce a wine with lower alcohol, and crisp acidity. We ferment in stainless steel at low temperatures to bring out the delicate fruit, and mineral notes. Finally, we bottle soon after fermentation to make sure we capture those flavors and aromas before they “flash off”.
*Also, offered in a holiday pack with our Pinot Noir starting Nov. 16!
Floral on the nose & strawberry on the palate— Another wine that pairs well with your meal before the meal. A lighter choice to begin with, but that’s how it should be anyways, right? Barbera is the perfect fruit to make a rosé with because of its bright acidity, making this crisp wine a great pairing with margherita pizza or light seafood. Bringing this to the pre-party will make both a wine drinker & a wine hater happy—Trust.
Winemaker’s Notes: Barbera makes an excellent candidate for rosé, as it retains its acidity better than any other red variety in our warm Temecula climate. This gives the finished rose a crisp, refreshing finish that pairs nicely with our warmer days.
Could it BE any more obvious? I don’t really need to convince you, do I? The perfect sparkling wine for any occasion, but especially the holidays. The beauty of this wine is its ability to pair with any time of day. Have it with appetizers, the main course, or even after with dessert! Either way, your fellow guests will love you for it.
Winemaker’s Notes: Amour De L’Orange Sparkling Wine is an ambrosial delight for those of you who enjoy Champagne with a fun twist. Starting with the finest Chardonnay cuvee loaded with fruity aromas including pear, coconut, and pineapple, our winemaker added just a hint of natural orange flavoring. If you love mimosas, our Amour De L’Orange is sure to be a hit at your party, wedding, or Sunday brunch!
Alright, I know I put two in one here, but choosing one of these really has everything to do with your desserts, so it’s unlikely you’ll bring both. Each are excellent choices at the end of the night. White Port pairs well with desserts like apple pie & cheesecake, & our Ruby Port complements rich chocolate dishes. Sounds delicious, right? It is! If you haven’t tried a port before, be warned: It is a distilled wine with much more alcohol than your typical table wine. Nevertheless, exploding with flavor & a great addition to any dessert. Highly recommend.
Winemaker’s Notes: The 2020 batch of White Port brings back an old familiar classic. Blending classic and aromatic varietals aged in light toast barrels for a wine that is a pleasant night cap.
Winemaker’s Notes: Our Ruby Port is a blend of vintages, aged to allow the fresh red fruit notes to be tempered by nutty, caramel flavors and aromas brought forth by extended aging. Enjoy our Ruby Port with any rich chocolate desserts or as a decadent stand-alone digestif.
So, there they are! A variety of choices for your next dinner party this holiday season, straight off our tasting menu. I know I said you can’t go wrong with the Merrytage (still true), but honestly, you can’t go wrong with any of them. Each one would bring a little something special to your holiday evening in their own unique way, guaranteed. That’s the beauty of wine! It can be a drink, a conversation, a memory, the start to a friendship—& Especially during the holidays.
Let’s raise a glass to what it can create this season! Cheers!
Bailey Morris, Marketing/Gift Shop
We’ve gotten into growing, winemaking, tasting, vocabulary, faults, etc., but what about after all that? If you’re starting to experiment with wine & discovering what really makes your palate dance, you may have stored up quite a collection so far, or at least thought about it. The next question is, how do I keep that wine fresh? That’s right, your knowledge doesn’t end at just drinking the wine… You need to know how to keep it, too. & Let’s get real. We’re newbies. Most of us will not have wine cellars or wine fridges to store our wine. If you do, great. If you don’t, join the club. I’ll be sharing some safe practices for both parties today; 5 simple points to consider when storing your wine. That way, you can make sure it stays in tip-top shape in any space!
Before making a decision for your bottle’s little hibernation, first ask yourself: How long will this wine last? Or ask whoever sold it to you because let’s be honest, we may not be quite *there* yet. Regardless of how you come by the information, knowing it will help you determine your best course of action. More quality wines will need a little extra care compared to your typical, everyday wines. We’ll get into that a little more as we go on…
As with most things in life, consistency is key—Especially with your wine’s temperature control. Putting your wine in a teeter-totter of changing climates is just as damaging as placing it in the sun on a hot day. Similarly, changing humidity levels can negatively affect the wine. Although, I wouldn’t be too worried about that last one. Humidity changes extreme enough to tarnish your wine are unlikely to occur in the modern home. Regardless, harmful bacteria or tarnished flavors & aromas can be caused by these fluctuations. Having said that, it is also not likely that you have a wine cellar just chilling in your house for you to use. & If you do, we’re all jealous, congratulations! We’ll give you some options later, but for now, let’s talk logistics.
Similar to serving wine, reds should be stored at warmer temperatures than whites or sparkling wines. The ideal range is typically between 45-65 for all wine, & considering that light plays a significant role in temperature levels, we want to be aware of that as well. Wine is one thing that doesn’t need to be cooked in the kitchen (Unless as an ingredient in a lovely entrée) … Especially by fluorescent ceilings. Needless to say, dark spaces are better for wine. So, keep it cool & keep it dark. Got it?
There’s a reason wineries & wine cellars are set up to have their bottles lay on their sides: It’s functional! Yeah, it’s pretty too, but that’s not why they do it. Laying bottles on their side prevents oxygen from seeping into the cork & letting it dry out. We all know how bad corked wine can be (Well, if you read my blog about it, you do!), so don’t be the one responsible for it. Get your bottle comfortable & lay it on its side!
The chemistry of wine is very intricate, right? Well, it’s actually so intricate that many people believe small vibrations (& I mean minuscule) in bottles can cause premature aging. While this is scientifically true, it does not necessarily need to be taken to the level of intensity that many wine-o’s take it to. Here’s how it works. Due to the additional motion (of vibrations or other foreign maneuvers), an increase of chemical reactions will occur inside & disturb the wine’s intended flavor. Chances are, you aren’t storing your wine for decades at a time, so the odds of movement destroying your wine for the long-term are slim. Just make sure you aren’t playing catch with your bottles & you should be golden.
Wine Fridge/ Cooler: Similar to a wine cellar, this is not a common household item one may possess, but it’s one of the only proper ways to store your wine long-term. They offer a range of sizes & storage options, & therefore a variety of pricing options as well. Smaller ones are more affordable, but you can always go for it & get a more extravagant one, as well. Nevertheless, they’re a bit more affordable than an entire room addition, so if you can get one & really are becoming serious about wine, get it! If not, don’t worry, read on, I got you!
Regular Fridge: The good news is, your regular fridge can check all of these boxes. The bad news is, it’s not ideal long-term. If you’re keeping a wine for a couple months (& even that’s a stretch), I’d say go for it. However, any longer than that, & you’re just making your wine duller & duller, day by day. Also, your red wine is probably better off aging in a cupboard or on the sink than in the fridge. There are other options, though!
Wine Rack: The most affordable option, but truly a gamble. If you have a cool, dark pantry, closet, or basement, that you can put one of these in, then you’re much better off than placing it on your kitchen sink. Yes, they’re pretty, but we care more about quality, right? However, should you desire to put it there anyways, make sure to take each of these tips into account when placing it. Also, only buy bottles when you know their expiration date (meaning both the wine’s intended age & when you think you’ll use it by) because long-term storage this way is not likely going to give you the wine you bought off the shelf.
If you’ve already opened your wine, but don’t finish the bottle, it should be fine for a few days, or even a week (as long as it’s sealed). For maximum freshness, cork it up! If you’re having trouble getting the cork back in, try wrapping a piece of wax paper around it (don’t overlap) & sliding it back in. If the cork broke when you opened the bottle, bottle stoppers are great alternatives. In fact, they’re even better than corks sometimes. Their rubber exterior against the glass bottle can do a better job preventing oxygen from re-entering the bottle. However, either one will do just fine. If you broke the cork & you don’t have any wine tools lying around, you’re going to have to get kinda crafty. Some people recommend putting foil around the top & sealing with a rubber band, or you could even make your own cork out of paper towels. As long as the seal is tight, it will be better than leaving it open… but not for long. Whatever way you do it, I recommend either drinking it within the next couple days, or high-tailing it to your local store in the morning (or you could order it to you too, of course). Because it’s short-term storage we’re talking about, keeping it in the fridge is probably your best option to limit the oxygen, light, & heat exposure, but if you insist on keeping out, you’ll be fine as long as you pay attention to the tips above!
Think you can handle it? Honestly, there’s not much to it. Just be aware of temperatures in your home & keep it steady wherever you store your wine. In fact, some of these tips may seem pretty obvious, & to that I say: YAY! Look how far you’ve come. If you haven’t thought about this aspect of your journey yet though, it’s time. Find all the yummy wine & build those collections, but more importantly, keep them fresh! There are still quite a few more things for us newbies to learn, but I’d say we’re pretty close to becoming wine-o’s ourselves, don’t ya think? Just not snobby ones… Gotta remember where we came from.
Bailey Morris, Marketing/ Gift Shop
Now that you have your wine, or maybe you haven’t tried last week’s picks yet (& that’s okay), let’s dig a little deeper. Becoming familiar with varieties will help you when you’re at a store, restaurant or winery, & aren’t sure where to begin. Grapes are like people though, you gotta know where they come from in order to understand them. They are also all very different, even the ones that are the same… Kind of like a big, loud family. & There are A LOT, but we’ll start with some basics & if you want to know more, we’ll get into that later! So, starting with ones we’re familiar with & only five included in last week’s wine suggestions, I introduce you to this week’s family members: Cabernet Sauvignon, Petite Sirah, Zinfandel, Merlot, & Syrah.
Nobody challenges him, but he’s also the first one invited to the barbeque.
Origin: Bordeaux, France
When: Supposedly around the 17th century
What It Is: To begin, I introduce you to the world’s most popular & most planted wine grape. It is actually a hybrid grape created from the crossbreed of Cabernet Franc & Sauvignon Blanc… Does the name make sense, now? The grapes themselves are small & robust. They also tend to be durable under extreme conditions, which makes them a winemaker’s dream. For us at Wiens, it is often one of the last varieties picked during harvest, as it takes time to ripen on the vine. In addition to its appealing flavor, Cabernet Sauvignon is also very age-worthy, often said to get better with age. It’s grown mostly in the United States, specifically the North Coast AVA (including Napa Valley, Sonoma, etc.), as well as in France, & Australia.
Traits: Cab Sauvs tend to be full-bodied, with high levels of tannins & medium acidity. They have rich, dark color & high alcohol content. Several notes can be present in a Cabernet Sauvignon, depending on where it’s grown, & under what conditions. Many common ones to find are those of dark fruit (black currant, black plum, boysenberry), more earthy flavors (bell pepper, tobacco leaf, graphite), baking spices, & chocolate. Because of its high tannin content, it often pairs well with rich flavored foods & seasoned meats.
Extra Notes: Cabernet Sauvignon is popular for a reason. It can wear many different hats depending on the winemaker’s intention. Whether used in blends for added complexity, or standing on its own as a single-variety wine, Cab Sauv creates brilliant flavors & depth to your palate when wine tasting. This is one I would recommend becoming familiar with, as it will most likely become familiar with you on any wine menu you may encounter in the future.
*Yummy Single-variety Cabernet Sauvignons we currently offer in our Regular &/or Reserve Tastings:
2018 Cabernet Sauvignon
2017 San Ignacio Cabernet Sauvignon
2018 Lund Cabernet Sauvignon
So loved, so pampered… But we all know they weren’t part of the plan.
Origin: Montpellier, France (Rhone Valley)
When: Late 1800’s
What It Is: Unlike the previously mentioned wine grape, Petite Sirah is actually a fairly rare variety in the United States. However, it was one of the most popular varieties in California up until the late 1960’s when Cabernet Sauvignon came into the picture… Yikes! Another hybrid grape, being an unintentional cross between Syrah & the very rare Peloursin, this variety was created by Dr. François Durif. Although often called Petite Sirah in America, its original name is the Durif grape, as a namesake to the man who cultivated it. The grapes tend to form tight clusters of small grapes with rich color. Currently, the most common places for growing are the United States (again, specifically the North Coast AVA), Australia, & Israel.
Traits: Petite Sirah is a variety not lacking in strength. It is a powerful, high tannic wine, with a rich purple color. It can stand alone as a beautiful, bold red, or create wonderful red blends with other varieties like Cabernet Sauvignon, Zinfandel, or Syrah. Depending on how the grape is grown & aged, Petite Sirah is said to last decades. Although, if the tannin levels greatly outweigh the acidity & flavor strength, then these blends are better served within the first 7 years. Familiar notes from Petite Sirah could include black pepper, blackberries, baking spices, or even licorice. Because it is such a bold wine, it is best paired with similarly big dishes. When I say big, I’m not referring to size, either. Rich meats, barbeque dishes, & pronounced sauces, are just a few examples of what pairs well with this variety.
Extra Notes: Petite Sirah does not mess around. To a newbie, it can be very overwhelming. If you want to try it, but aren’t sure about the high level of tannins, this is a variety that can be decanted for a couple hours to calm down. I challenge you to try it at least once because the flavor profiles that can present themselves are almost never-ending. & If you still don’t like it, that’s okay! At least you’ll know for sure. Also, remember no wine is like another, so don’t totally knock it off the list!
*Yummy Single-variety Petite Sirahs we currently offer in our Regular &/or Reserve Tastings:
2018 Bare Knuckle Petite Sirah
2018 Reserve Petite Sirah
Wise & fun, with a little spice… Giving Sophia Petrillo a run for her money.
Origin: Caucasus region, notably Croatia
When: History suggests around 6000 BC, but it did not arrive in the United States until the late 18th century
What It Is: Zinfandel is one of the oldest grapes still used to make wine. The variety itself can actually be made into both Red Zinfandel wine & White Zinfandel wine. White Zinfandel is simply a rosé made from the Zinfandel grape, whereas Red Zinfandel is the traditional use of the grape to make red wine & is often mistaken for the Primitivo variety.
Little history lesson: Many experts consider them the same, however our Winemaker, Joe, best describes them as clones. When Zinfandel was discovered, it came to the States, maintaining its original name. Primitivo was sent to Italy. With varying cultural distinctions & differing climates, these two varieties are genetically similar, but not exactly the same.
The grapes are smaller, but grow in large clusters, with relatively thin skins. Zins grow best in warmer climates, but must be closely watched to prevent shriveling on their delicate skin. Depending on their growing in cooler or warmer temperatures, their flavor profiles will vary. Although the United States contains most of the Zinfandel around the world, other notable places for growth are Italy, South Africa & Australia.
Traits: Most all Zinfandels will introduce themselves with fruit-forward characteristics, specifically red fruit, & then end with a spiced or smoky finish. Overall, most Zinfandels are also considered “jammy.” The color itself resembles various red fruit preserves. Zins often contain moderate tannin levels & high acidity, with a reasonably high alcohol content. Those with more alcohol tend to present themselves as bolder wines, in comparison. The general aging consensus on Zins is that they should last about 5-10 years. Zinfandel pairs well with lighter meats or barbeque, hard & rich cheeses, flavorful vegetables & is suggested to be used with spices that seem smoked or charred, with curry being the #1 suggestion.
Extra Notes: As one of the oldest varieties still used in wine, Zinfandel sure changes with the times. It’s revered for its diversity. Although considered a sweeter variety, it can also produce beautiful, bold red wines. If you like sweeter wines, meet your new best friend (just pay attention to alcohol content like I mentioned for that desired sugar level). If you don’t like sweeter wines, you may still be in luck. There are so many different ways to make Zinfandel, you may end up being surprised… So yes, still try it!
*We currently do not offer any single-variety Zinfandels in our Regular &/or Reserve Tastings, however, try this blend for something similar:
2020 Pink Crowded
A little neglected & forgotten maybe, but with so much to offer.
Origin: Bordeaux, France
When: Late 1700’s
What It Is: Although one of America’s most abundant grape varieties, there has been some controversy regarding the beloved Merlot in the past.
A little background: It all began with one thing: a movie. Okay, that’s not completely true. Although it often gets the blame for it, the comedy movie Sideways critiquing this very variety presents no factual evidence for a drop in Merlot sales. Statistics may say otherwise, however, before the movie even came out, there was a decline in Merlot sales due to overplanting & their resulting poor-quality wines. Needless to say, look at the bigger picture, then decide for yourself! Regardless of why this unnecessary little stint in sales & reputation gave Merlot a bad name for so many years, the grape variety is slowly reclaiming its deserved prestige once again.
The grapes are a deep blue color, with thinner skins & can grow in both warm & cool climates. In addition to its home of France, Merlot is often grown in Italy, Chile & of course, the United States.
Traits: Similar to Zinfandel, the chosen growing climate will determine drastic differences in the flavor profiles present in the wine. In warmer temperatures, Merlot will give silky notes of dark fruit (blackberries, plum, black cherry), chocolate, mocha, baking spices, & even some earthy flavors (on the leafier side). It will also be medium to full-bodied with softer tannins. In cooler temperatures, Merlot will taste more roasted, giving notes closer to ripe fruit (raspberry, blueberry, fig), espresso, licorice, or earthy notes (this time more mushroom, limestone or tobacco leaf). It will generally be medium to full-bodied with medium tannins. Merlot is typically made to be a dryer wine. Depending on the style of wine, a variety of foods can pair well with Merlot. Lighter blends go well with pizza, other tomato-based dishes, or light meats. Bolder, high tannin wines, or those with earthy notes, pair well with filet mignon & rich, braised meats.
Extra Notes: Chances are, you already know what Merlot is, but its reputation is likely the only thing leaving a bad taste in your mouth. Merlot is full of flavor, diversity, & depth. Don’t let a fictional snob keep you from some excellent wines!
*Yummy Single-variety Merlots we currently offer in our Regular &/or Reserve Tastings:
2017 Reserve Merlot
She’s not a regular wine, she’s a cool wine.
Origin: Rhone wine region, France
When: Unknown, but really, really old. Thought to have been cultivated by the ancient Romans in what is modern-day Cote Rotie in France, but also believed to have been discovered by ancient Greeks, hundreds of years before that.
What It Is: Regardless of when it was discovered, Syrah has been found to be the child of two ancient grapes, Dureza (red grape) & Mondeuse Blanche (white grape). With both hailing from the Rhone Valley in France, the realized lineage has settled some disputes about where the grape’s journey began. The grapes themselves have deep color with thick skins that allow them to grow best in warmer climates. However, they can also survive very well in cooler climates that present differing flavor profiles. Syrah has not strayed far from home, with France staying as its main growing region. Of course, its popularity has led it to grow worldwide, mostly in the United States (California, Oregon & Washington), Australia, Spain & Chile.
Traits: Again, a wine that can change based on the climate it grows in. Although the profiles can change, the experience is truly the difference, from start to finish. They typically both resemble black fruit (plum, boysenberry, black cherry), herbal notes (black pepper, sage, licorice), & oak (smoke, espresso, vanilla). The major change in style differs between what they call New & Old World Syrah. Because the grape has so much history, the style has changed over time. Old World Syrah often leans on the more acidic & earthy side, coming from European countries (where it began). New World Syrah focuses on more fruit-forward characteristics with spice on the finish, from countries with warmer climates like Australia, Chile, Argentina, or here, in the States. Regardless of climate, region, or growing patterns, Syrahs typically produce full-bodied wines with medium to high levels of both tannin & acidity, & a rich, purple color. Syrahs can last anywhere from 5-25 years depending on the quality. As far as food goes, this variety often pairs well with bold dishes like seasoned meats, soft & stinky cheeses, & meat-topped pizza.
Extra Notes: Syrah has been through a lot, & no one really knows where she sprouted from, but we’re so glad she did! Various red blends owe their life to her, especially the traditional GSM blend. But on her own, she really shows her true colors (Hint: They’re beautiful). Try a variety of Syrahs, blended or not. This is another variety that can be a bit intimidating, but is so worth it. Believe me, you’ll be having heart-to-hearts with her in no time.
*We currently do not offer any single-variety Syrahs in our Regular &/or Reserve Tastings, however, try these blends for something similar:
*Suggestions from Tasting Menus are constantly rotating & subject to change at any time.
What do you think? If you think that’s a lot, I hate to break it to you, but there are about 10,000 more to dive into if you’re going to hit them all. Luckily, you likely won’t have to. Although there are numerous amounts of grape varieties, the popular ones are well-known for a reason—They’re the best. Now, that’s a pretty blanket statement & one I don’t want you to quote me on because there are many lesser-known grapes that can make excellent wines, but I’m a newbie, too. I just say what I hear… or read. Regardless, if you see a wine with an unknown grape, try it! Many grapes are quickly going extinct & you may not get to try it again. & If that’s not the case, it’s an adventure on its own, so still try it. Remember, we’re all learning here. I hope I’m at least giving you things to think about, or research yourselves… Because one thing I’m learning for sure: Wine is fun!
Bailey Morris, Marketing/ Gift Shop
Tame & easy this week, just like the bottles of red wine I’m about to get into. I feel like when you know very little about wine, the words ‘red wine’ are equivalent to a haunted house (…hear me out). It can be scary, but you’re also a little curious to see what all the fuss is about. Maybe that’s just me though, pretty dramatic… Halloween on the brain & all. Anyways, I want to change that narrative. Let’s do it together. To ease your red wine terrors, I asked our winemaker, Joe, what red wines on our current tasting menu he would recommend to a newbie. He was happy to oblige, so we’re talkin’ red wine today.
Before we begin, I’ll let you in on a few secrets. Okay, they’re not secrets, but you may not have known if you really are new to wine! With each wine, I’ll give you:
1. Joe’s Comments
a. The percentage of each grape variety present in the wine.
a. This includes: How long the wine has been aging in the barrel, what kind of wood was used, & the relevant age of the barrel. The months present in this section are applicable to the amount of time spent in the barrel. If you see A/F when reading today, or on any wine profile you encounter, that stands for American/ French. There are several different kinds of barrels to age wine in, but the real difference between them is the region they come from. Yes, it does make a difference! Also, depending on the context, another word for aged can be ‘oaked,’ just so we’re clear. If a wine is not oaked, then an N/A will take this information’s place—Pretty self-explanatory. When you see a percentage accompanied by the term “new,” the number is speaking of the barrel’s age. Wine barrels can last up to 100 years, so they’re reused pretty often. If a barrel is 100% new, it’s never been used to age wine before, & so on down the numerical list to determine a barrel’s age.
Learn more in our blog post all about barrels!
4. Tasting Notes
a. Notes given by the winemaker to explain further the intention & execution of each wine.
5. Food Pairing Ideas
a. Just in case you decide to try them at home with a nice meal!
1. “Easy drinking.”
2. Composition: 88% Temecula Valley Merlot, 12% Temecula Valley Petite Sirah
3. Oak: Aged 15 Months A/F, 30% New
4. Tasting Notes: Red fruit, and peppers dominate the aromatic profile on this vintage, with incredibly smooth tannins make it a big red that can still appeal to a wide audience.
5. Food Pairing Ideas: Thin crust pizza, parmesan crisps, truffled french fries
1. “Jammy. The Zinfandel variety tends to be more approachable” (& takes up half of the wine!).
2. Composition: 50% Cabernet Sauvignon, 50% Zinfandel
3. Oak: Aged 12 months A/F, 25% new
4. Tasting Notes: Latin for “dual”, our 2019 Dualis combines two big reds, Zinfandel and Cabernet Sauvignon, with each variety lending its own qualities and dimensions to this unique blend. Zinfandel brings rich, dark fruit character with a hint of black pepper spice, complemented by the more substantial Cabernet Sauvignon with red fruit notes and firm tannin structure. This wine drinks very enjoyably now, yet will age gracefully in the cellar for several years.
5. Food Pairing Ideas: Black pepper crusted burgers, carne asada, pulled pork
1. “Made to be fruit forward & smooth.”
2. Composition: 27% Cabernet Sauvignon, 21% Syrah, 14% Sangiovese, 9% Zinfandel, 8% Petite Sirah, 6% Grenache, 5% Malbec, 3% Dolcetto, 3% Mourvedre, 2% Petit Verdot, 2% Primitivo (WHOA! Crowded, indeed…)
3. Oak: Aged 13 months A/F, 25% new
4. Tasting Notes: Like your favorite recipe, the 2018 Crowded weaves a variety of flavors together in a balanced, harmonious blend. Our winemaking team begins with many different red wine lots, carefully crafting each new Crowded vintage into a wine that showcases an enticing bouquet of toasted oak and fruit-forward aromas, a “Big Red” palate, and approachable tannins on the finish. Very food friendly, this wine pairs nicely with almost any dish.
5. Food Pairing Ideas: Roasted turkey, lamb kebob, grilled pork loin (but also, literally anything tastes good with it)
Alright, now that you have your shopping list, it’s time for some education. Don’t worry, I’ll give you some time to get your wine. Next week, we’ll get into at least 5 of the varieties mentioned in these wines: Cabernet Sauvignon, Petite Sirah, Zinfandel, Merlot, & Syrah. That way, when you get them, you’ll know a bit more about what you’re drinking! Until then, even if you don’t try these, try a red wine! Explore what you’re afraid of, especially with wine, you may be surprised.
Wine isn’t always perfect. I know, I can’t believe I just said that. But it’s true! Unfortunately, the process of winemaking is so intricate & involved that it leaves a lot of room for mistakes. However, there are also a lot of things that just can’t be helped sometimes. Because of this, wine faults present themselves in a variety of ways. The big question is, how can you determine if something is a fault or a flaw? Yes, sometimes your wine can be saved. Let me break it down: I’m going to present 6 common faults & 2 that you may think fall into that category, but actually don’t need any interference at all. Let’s get into it!
Fault #1: Oxidized Wine
When wines are exposed to too much oxygen during aging, it’s called oxidation. Sometimes, it’s actually a strategy used by winemakers to develop their wine. However, if not watched closely enough, it can easily turn into faulted wine. It can occur during fermentation, or happen through a defected cork after being bottled. This often causes red wines to turn an orange or rusty color, & white wines to look different hues of brown. The flavors & aromas also tend to be stripped of their intended characteristics. Instead, it causes notes of bruised fruit, vinegar, or different nut varieties. It’s true, some wines have similarly deliberate notes or colors, but when they have a combination of the two, you can pretty safely assume it’s faulted. Unfortunately, once a wine is oxidized you cannot save it. However, it’s not harmful to drink, just unpleasant. Making sure your wine is stored in a cool, dark place & not standing upright for too long can prevent faulty corks from quickly drying up to let oxygen seep in. If you buy a fresh bottle of wine & notice it to be faulted as soon as you get home, take it back!
Fault #2: Corked Wine
This is caused by 2,4,6-trichloroanisole (TCA), which is a natural compound that forms when airborne fungi and chlorophenols (organic compounds with at least one chlorine atom) interact. Scientifically speaking, it’s a bit more complicated than that, but I’m a Marketer, not a Chemist! Basically, it means that if the wood in the cork or even the wood in the aging barrel come in contact with preservatives or pesticide residue & bacteria happens to get in there, you’re corked! To ease your anxieties, let me just make it clear that it’s VERY uncommon for this to happen & it’s pretty easy to spot, too. If you smell wet dog, moist cardboard, or mold, you’re corked out of luck. Okay, I’ll stop. Anyways, the overpowering scents I mentioned often extinguish the aromas intended for the wine. It isn’t harmful, but it makes your wine very undesirable, probably better to just throw it out.
Fault #3: Reduction
Think opposite of oxidation. When wine doesn’t get enough oxygen during the aging process, reduction happens. Similar to oxidation, this is another technique that can be used by winemakers to create smoky notes, but if it goes too far, it can result in aromas of burnt rubber, skunk, or rotten eggs. Sulfur is often added into wines to stabilize it, so this is not an uncommon occurrence compared to the other faults. Luckily, this one can be dealt with (most of the time). Remember when we talked about decanting last week? Problem solved. Chances are, the wine just needs to be exposed to a little air in order to bring it back to a palatable consistency, so decant it! In very rare cases, the wine will be too far gone for even that to work. Don’t worry though, if that time ever comes, you’ll know it when you smell it!
Fault #4: Cooked Wine
Yep, it’s exactly how it sounds. This occurs after the wine has been bottled & is exposed to excessive heat, usually during storage or transport. The heat damage causes aromas similar to jam, roasted sugar, or nutty flavors. Only, add a bit of a vinegar smell as well, since oxidation is not uncommon to also occur in this instance. Sometimes, you can tell if a wine’s been cooked before you even open it because of this very process. If the cork has expanded at all or is protruding over the top, you can assume it’s cooked. Unfortunately, this fault can’t be saved, but it can be easily prevented. You don’t always have control over the transportation process, but when you do, take control of it! For example, we have hundreds of Club Members living in Arizona. Every summer, we get the same calls to hold shipments. Why pay for something you know will be damaged when it arrives? Similarly, be aware of year-round temperatures in your home. Wherever you store your wine, make sure its in a controlled environment—Consistent temperatures are important.
Fault #5: Brettanomyces
Bretta-whata-myces? Don’t worry, it’s just a name for wild yeast. You can call it “Brett” for short. This one is tricky. Some people are much more sensitive to this smell than others. Most of the time, it’s actually intentional. That’s right, another strategy used by winemakers to add complexity to their wine. This one tends to give notes of barnyard, hay bales, or band aid. Despite how unappealing I just made that sound, the truth is, some people like it. Because Brett is naturally present in almost every wine (starting with the grapes themselves), its nearly impossible to prevent it. However, Sulphur dioxide is often used to limit its expansion in the wine. Although lighter wines should almost never have this fault, bolder, red wines often do. It’s said to enhance other rich notes, being why it’s also the most occurring one on the list. Too much though often overpowers a wine & cannot be saved once it happens. If this happens to you, give it to a friend that is more resistant to the odor. Genetics play a big role in detecting this one, so it’s possible.
Fault #6: Volatile Acidity (VA)
Another tricky one, VA is present in most wines. It occurs when yeast or bacteria enters the wine during aging & creates acetic acid (the main component in vinegar, besides water). So, what do you think it smells like? You got it, vinegar (sometimes even going as far as acetone/ nail polish remover). Again, this fault is often an intentional choice made by the winemakers, sometimes not. At low levels, VA adds character to a wine, giving similar notes to that of balsamic vinegar (red fruit like cherry or strawberry). At higher levels, it completely diminishes the other notes present in the wine & overpowers with its acidic flavor. In this instance, the call is totally up to you—Another fault based on preference. Many experts say that there is nothing to do to save your wine after this, but some say you can chill it to make it more palatable. If even then you can’t stand it, save it. Make some vinegar!
Sediment & Wine Diamonds:
You know how sometimes your bottle has little visitors of residue in the bottom of it? Well, it’s actually okay. Sediment often is intentionally kept in wine to preserve flavor & “wine diamonds” (crystal-like residue formed when when potassium and tartaric acid bind together) are just naturally occurring. No biggy. If either of these happen, just decant the wine before serving & you’re good to go!
Who knew wine was so touchy? It’s a complicated process, guys. The truth is, some of these faults are bad for everyone, & some of them aren’t. As you become more acquainted with wine, you may end up enjoying certain notes that you didn’t before. It’s important to keep your mind open, but also know when to take back your bottle. Hopefully, now you have a better idea. Above all, I hope you have more of an appreciation for winemakers, everywhere. I know I do!
Bailey Morris, Marketing/ Gift Shop
Alright, choosing wine for yourself can be a lot of work, but choosing & entertaining for other people, too? Fa-getta-bout-it! Just kidding 😊 I can (try to) help. Wine can elevate the menu at a dinner party, start a conversation between strangers, & also create lasting connections in terms of taste (& I don’t just mean with flavor either). Learning how to create an experience with it should be fun, not stressful. So, let’s learn a few ways to do that together!
I’ll be honest, I’m not quite to the “picking wine for others” stage yet, & frankly, I’m not sure if I ever will be (people go to school for that stuff guys). BUT what I can do is help us with some etiquette tips & serving techniques that will make us look like we actually know what we’re doing in front of our party guests. It’s all about creating an experience, right?
Here they are. The next time you’re hosting, remember:
Temperature is key.
This is the big one. How many times have you heard to serve your red wines at room temperature? I’m sure too many to count. The truth is, room temperature (usually around 70°F) is often too warm to be serving any wine. Not far off though, depending on what you keep your thermostat at, I guess. Even red wines are more properly served when below that 70°F mark. You wouldn’t want to drink a warm soda, right? The same rule applies. Don’t quote me on this, but from my research, a variety of experts say red wine should be served between 55-69°F; Light red wines to be served on the colder end of the spectrum & bolder reds to be served warmer. White wines should be served anywhere from 45-55°F; Again, lighter whites to be served colder & oaked whites warmer. More affordable sparkling wines to be served from 40-45°F & higher quality champagne closer to white wine temperatures. Of course, these are estimates from a variety of sources I’ve encountered, so nothing is set in stone! When in doubt, go with your gut. What temperature do you think that wine tastes best at? That’s really what it’s all about. Also, if you don’t want to spend all that time preparing for it, at least stick it in the fridge for 20 minutes before serving. Just know that warm is wrong.
Pro Tip: If you forget to chill your wine, wrap it in a wet dishtowel & put it in the freezer for 10-15 minutes. The water escalates the chilling process.
Stems are there for a reason.
I’m not trying to sound condescending with this one: Hold the stem, not the bowl. Remember that long conversation about temperature we just had? Well, it’s all going to go to you-know-what if you place your warm hands around the thin lining of glass between you & the wine. That’s something I didn’t even think about until I read it, so do yourself a favor & use the glass the way it’s intended to be. I know I will (now)!
Just smell it.
This one only applies if you’re really trying to impress your friends, or if you simply want to learn more about wine. Smell your wine when drinking! Don’t be embarrassed to do it either. So much of what we orally consume is influenced by our sense of smell. If anything, it will help you enjoy the wine more. & If you really are trying to impress your friends, it will show them you picked the wine for a reason & may even spark a conversation about it, as well.
Keep it clean.
More of an etiquette tip… or three. When drinking, drink from the same place on the glass. It will reduce the residue left on the rim of the glass & also help you enjoy the wine more. This way, you won’t be forced to smell your own remnants from the other side. When pouring, hold the bottle toward the base & be wary of drips. We’ve all had a bottle spill a few drops on us after pouring. Be patient with it & allow the stream to completely stop before moving it. If you don’t have the patience, at least hold a cloth napkin in your other hand under the longer part of the bottle. This will also promote cleanliness towards your guests. When clinking glasses, maintain eye contact with your partner. It may seem intense, but it’s actually a sign of respect. Maybe this one can even be a fun fact you share at the next dinner party. Okay, enough with the manners!
This is really just another tip to help you look like a connoisseur. Wine glasses are all made different for functionality, not just because they look pretty. Standard red wine glasses will have larger bowls to help release aromas, & longer stems for easier swirling. Standard white wine glasses have smaller bowls usually to encapsulate both the aromas & cooler temperatures. When it comes to sparkling wine, it may seem like the proper glass would be a flute, but a lot of experts actually recommend a standard white wine glass. Especially if you chose a more affordable champagne for the night, this will allow it to breathe & for the possible faults to release more quickly into the air before consumption.
Portion control is real.
If you’re trying to show style & grace, don’t fill the glass all the way or drink from the bottle, we can do that on our own time. The typical portion size for red wine is 5-6 oz., or about a quarter full. White wines can be poured about half way full. Use your own judgement, but also remember the tips above. Some lesser wines can benefit from a smaller pour.
Decanting can lead to new aromas.
Another big one. When it comes to decanting, there are several factors to consider. First though, let me explain what it is & what it does—This blog is for newbies, after all. On its own, the word decant simply means to pour liquid from one container into another. In this instance, we’re pouring wine from its original bottle into a pitcher of sorts. Of course, decanters (said pitcher) themselves are specific to wine & take odd shapes to allow for proper oxidation. Decanting our wine allows for the flavors & aromas to present themselves in ways that may not be possible in their enclosed bottle. Think of it as a dramatic way of “letting it breathe”—But it really works. With certain red wines, it’s one of the only ways to let it breathe at all. Now, any wine can be decanted, but that doesn’t mean they should. When deciding to do so, consider the age of the wine (younger wines will respond better to decanting), the notes you recognize when you open it (those with bitter, extremely oaky, or very few aromas at all should be decanted), & the acidity (overly acidic wine should be decanted, try it before determining this). If you still aren’t sure, take a look at the varietal characteristics. Bolder varieties like Cabernet Sauvignon & Syrah will benefit from decanting. The truth is, no wine can be made worse by decanting it, just pay attention to how long you’re decanting it for. This process can take anywhere from 30 minutes to 2 hours, depending on the wine. Typically, it’s a rule that 30 minutes should be enough, but every wine is different. Some wines don’t even need that much time (usually lighter whites) & some need more (bolder reds & sometimes oaked whites). The good news is, you can always taste it while its aerating! That’s actually something you should do to see how it can transform from start to finish. Taste whites every few minutes & reds every 20-30 minutes to catch those flavors & aromas. It may seem like a lot of work, but it’s actually just pouring & waiting, I promise. Plus, it can add a nice centerpiece or added aesthetic to your party! Talk about a conversation starter.
Pro Tip: Cheaper wines often have faults or sulfur-like smells when opening. Decanting helps make them more palatable & can elevate the wine itself. Some of us have to finesse on a budget, okay?
So, who feels confident enough to serve wine at a dinner party yet? Me either, but hey, the first time is never the smoothest. We’re all still learning, right? At least now I know some hacks to overshadow all the other blunders I might make. As far as the wine menu goes, don’t stress. If you like it, it’s worth sharing with friends! & If they don’t like it, keep in mind, not everyone can have your good taste 😉
Until next time, fellow newbies!
Bailey Morris, Marketing/ Gift Shop
This Newbie venture began with me asking about wine tasting, & with so many topics peaking my curiosity along the way, I failed to truly answer that very question: How do you taste wine? Well, while knowing how your wine travelled all the way from vine to glass is equally important, today we’re going to discuss what to do when that glass is poured & you’re faced with the inevitable role of judge in a trial of aromas. Let’s learn some tasting tips!
Let’s set the scene, shall we? You’re visiting a local winery with friends & decide to do a tasting. Sitting down, a pen & piece of paper join you at the table. What’s that for? Tasting notes. You quickly realize the only thing you’ve ever tasted in your wine was the alcohol (or what you thought was the alcohol) & you don’t know what the heck you’re looking for. Relax, we got you!
Remember, the step before these steps: Think. Being open & staying focused on those aromas & flavor profiles throughout your tasting when you’re a beginner will help it become easier as you keep practicing. That doesn’t mean it has to be so serious, just keep your mind free to let those possible characteristics present themselves to you. I’d also like add that thinking involves questioning, too. So, don’t be afraid to join in on the conversation, or start one, if you’re unsure of what you’re detecting!
The glass is poured. The first step is the easiest: Look. The first thing you want to do when observing your wine is to notice the color’s opacity & hue, as well as the viscosity (or apparent “thickness”). Much like ours, most wineries will have white menus to help you with this step. Hold the wine glass over the white background to get the best view of your glass. Wines with a more intense red color often have more acidity, those with a deeper purple color usually have lower acidity, & more opacity often means younger wine. Also, notice the “legs” on the wine (the tear-drop like remnants of wine left inside the glass after swirling, also pictured in top photo), these typically mean higher alcohol or sugar content. However, remember every wine you will ever try is different. These are only guidelines, there are many other factors that contribute to these outcomes. They can also change while aging in the bottle. Moving on. Although important to the process of wine tasting, this step does not require a ton of thought. Basically, identifying these characteristics will give you a point of reference when continuing on.
Now, before you bring that glass to your lips, don’t forget to bring it to your sniffer first! Next step: Smell— Probably the most important step because it gives you a foundation for when you begin tasting. Bring the glass to your nose & sniff, just for a baseline first. Then, swirl the wine to open up those characteristics you’re looking for & go in again in short sniffs, then think about it. There are hundreds of aromas you can detect when smelling your wine, so be open. You may notice fruit, herbs, oak, or earthy notes. Even then, you may be able to narrow it down even more (i.e. chocolate covered strawberry, toasted marshmallow, etc.). But I get it, picking those out of thin air seems impossible sometimes. That’s why it’s always good to taste with others. Not only is it more enjoyable, but it will also enhance the experience in expanding your wine knowledge. It’s important to remember in this step, & also when tasting the wine, that there’s really no wrong way to recognize these notes & no wrong answers either. All palettes are different, & what you detect, another person may not. Again, taste with people & play off each other’s notes.
Now, it’s time: Taste. Take a sip of wine, not a mouthful. Then, you can “sip” it through your teeth to continue opening those aromas, “chew” on it to make sure those notes hit every taste bud & crevice inside your mouth, or simply let it sit on your tongue. I know the next step may seem like it should be to swallow, but it’s actually completely acceptable to spit it out. Tastings often come with spittoons for that very reason. Chances are, you’re tasting a lot of different wines. You may want to save that buzz for later on with the wine you enjoy most, or you may just not like it—It happens, & it’s okay. You can’t like them all. Whichever way you decide to do it (even if it’s not listed here), make sure to be focused on what characteristics you’re picking up. Is it sweet or dry? Sweetness. Does it taste tart or make you salivate? Acidity. Does your mouth feel dry after? Tannins. Hot sensation running down your throat? Alcohol. Just to name a few… & don’t forget the flavor profiles. You may notice certain aromas when smelling that don’t translate on the tongue. Branch out. Make sure to stay focused until the finish (final note, essentially the aftertaste).
Then: Discuss. This is where a group comes in handy, but even if you are tasting alone, talk to your waiter or sommelier. They’ve been hired for a reason, bounce off their ideas & convey your thoughts, too. Ideally, this step should be happening the whole time, which is what makes it so fun!
Put all of it together & you should have a pretty good idea of the wine you just tasted. Yeah, all that for just one wine, but that’s what’s so fun about it! It’s almost like a game. Also, your views are entirely subjective—Remember that. Your tasting experience is heavily influenced on your environment & your genetics, as well. It can’t be helped; Some people’s individual senses are much more sensitive than others. The good news is: The more you practice, the more comfortable you’ll be & the better understanding you’ll have of what you like.
So, what now? Taste a lot of wine, take a lot of notes, do it with friends, & be open to learning each time. Enjoy it!
(& if it still seems like a lot, try a few of our resources from previous blog posts linked below!)
Vocabulary to Remember & Aroma Wheel
Bailey Morris, Marketing/ Gift Shop
Wine itself is an art, but wine with food? A masterpiece! Let’s learn some basic tips on how to pair wine. First, understand there are many more correct methods to pairing wine than incorrect ways, I promise. You can either pair wines based on similar characteristics, or opposing flavor compounds. I know that sounds like a free-for-all but it’s not, let me explain.
When pairing based on similar characteristics, you want to really think about the food or wine (whichever you decide to start with) & decide what notes are present. Ultimately, this requires you to have a pretty good idea of what you enjoy as far as varieties go, but chances are, you already have your preferences! If beginning with your food choice, say you want to make steak for the night. Will you be adding a marinade? Spices? Adding a reduction sauce? Noticing the flavor profiles present in the food will help you pair them with similar ones present in the wine. Both our Grand Rouge & Reserve Malbec go well with premium cuts of beef because of their notes of berry & various spices, so there you go! However, watch out for being too literal! It’s all about balance. Bitter foods do not pair well with bitter wines… but we’ll get more into that. If trying to pair using opposing flavor compounds, do the same thing—Just opposite! For example, with the same pairing of steak & a ‘big red’ wine, the fat & oil present in the steak will counter the high tannin levels present in the wine.
Like I said, it’s all about balance. Here is a chart for a better visual, courtesy of Wine Folly. It contains six primary tastes that can affect your food pairing. The straight blue lines represent good combinations & the jagged grey lines represent flavor compounds you want to avoid.
Bonus tip: If your recipe calls for wine, don’t get the ‘wines for cooking.’ These are full of additives like food coloring & artificial flavors—No thanks! Try a wine you can actually drink while you cook (yes, please!). Usually, you can use a wine that would pair well with the meal itself, but every dish is different!
Now, some basic rules for pairing:
1. The wine should be more acidic or sweeter than the food.
2. Match intensity levels! Intense food = intense wine (i.e. rich, creamy pasta with an oaked Chardonnay), delicate food=delicate wine (i.e. sushi with a Riesling).
3. Tannins disagree with fish oils, so it’s pretty uncommon for reds to pair well with seafood.
4. More often than not, white, sparkling, or rosé wines create contrasting pairings, while red wines usually create corresponding pairings.
5. Know what you like, & go with it! There may be ‘rules’ for a more complimentary pairing, & they really do work! Ultimately though, if you like the wine, that’s good enough!
For a general blueprint to get started, here are some common wines & their pairings.
All in all, just go with your gut! As you continue to experiment with wine, your knowledge will grow & you’ll realize just how subjective it can be. Practice, practice, practice, remember? Your palate, however, is the most important factor on your journey to understanding wine & food pairing. You know what tastes best to you; These are just some simple guidelines in the case of more significant occasions. It’s really not as serious as it seems though, I promise! Have fun with it & share with us some of your favorite Wiens wine pairings on social media—We’d love to see what you crave!
Bailey Morris, Marketing/ Gift Shop
With Harvest season fast approaching, I think it’s only fitting to be a little curious about how wine grapes make it from vine to glass. We’ve already talked about the winemaking process, so we’re gettin’ somewhere— Let’s get into the life-cycle of grape vines, next. Again, this will only be a summary into the growing of wine grapes, but nevertheless, should still give you a pretty good idea of what happens.
Before we break it down by season, let me first mention that when a new vineyard is planted, substantial clusters of grapes growing on the vine may not happen for a few years. Row orientation, soil allocation, climate assessments, vine spacing, & varietal differences are only a few of the considerations when planting a new vineyard. It’s a battle of patience & test of experience when trying to start from the ground up, & even following that, it’s never an easy task. So, let’s learn what that means for those older vines.
Most of the foliage has been removed or died off at this point & the vine has gone into dormancy for the winter. Anything left on the vine is pruned (cut back for future growth). This is when the pruner chooses which canes (pictured above) will be used for this year’s growing season. With this factoring into the both the quality & quantity of fruit, it is a critical decision at this point in the life-cycle.
Bud break begins! This is when the buds (pictured above) begin to swell & open up. This is where potential shoots emerge (pictured above). Although an exciting time, it is all at once a very stressful one for vintners (someone who grows wine grapes, produces, or sells wine), too. The buds are very delicate at this time, making any drastic change in weather catastrophic to the potential for harvest. However, if the buds do survive, they begin to create shoots & flowers. Fun fact: These flowers can actually pollinate themselves without any help from bees! How cool is that?
Grape clusters are formed! Each fertilized flower turns into a grape. This is also a time very crucial to the wine grape’s fate. Weeding, summer pruning, fertilizing, pest control/spraying & several other factors all play a role in this season of growing. Then, every year around the time we’re in right now, veraison occurs. This is when the wine grapes begin to show their color & the varietal characteristics really begin to develop. Prior to this process, grapes are still sour & immature. This causes them to plump up & sugar levels to start rising.
Harvest begins! At the discretion of the winemakers, some grape varieties are harvested before the “fall” season, but this is really the sweet spot for this step in the vine’s life-cycle. White grapes are often harvested before red grapes. This is due to the acidity levels decreasing & sugar levels rising, with time. We know now that acidity brings crispness, & especially here at Wiens, we love our “Crisp Whites!” However, this again is completely up to the winemakers’ plans for future wines, so there really is no recipe for the sequence. Fun fact: We hand-pick all of our grapes to maintain their various characteristics later present in the wine! Sometimes, wine grapes are kept on the vine until later in the season & used for a sweeter “late harvest” wine, like a dessert wine. Regardless, after all the grapes are harvested (sometimes taking up to three months with different varieties), the leaves change color & bring a beautiful glow to the vineyards. No more fruit, no more growth. Then, the leaves fall, dormancy occurs, & the cycle begins again.
Now, you have a very small insight into the cycle of a vine. In all honesty, I had the privilege of visiting each of our vineyards a couple weeks ago & I learned more in those two days than anything I could teach you in several of these blog posts. There are so many decisions to make, incidents to predict, & plot-twists to solve, in the case of growing wine grapes. It’s a really beautiful thing! I hope I at least gave you an appreciation for what it takes because our team works hard to give you the Wiens wine you keep coming back for!
Bailey Morris, Marketing/ Gift Shop
Ever heard someone describing a wine & wonder what in the world they’re talking about? Same here. So, let’s talk wine vocabulary. Along with descriptors of wine, there are several aromas that may be hard to pinpoint if you’re new to tasting. Because of this, I thought it would be helpful to be more visual this time with definitions & graphics. It’s easy to get lost in the unfamiliar jargon associated with wine—Let me break it down for us.
Don’t be discouraged, a lot of it is simpler than you’d think, just like I said: unfamiliar—that’s all!
First up, 50 definitions to keep in your back-pocket:
acidic – The level of tartness in a wine. The more acidic, the sourer the wine is. This descriptor can also have a negative connotation, if it becomes too intense.
angular – When a wine feels rough or brassy inside your mouth. Usually, younger wines are described this way because they haven’t had the benefit of time to soften them up (the opposite of round*).
appellation – Where the grapes were grown. In the United States, appellations are called American Viticultural Areas (AVAs).
approachable – A wine that is accessible or easy to drink.
astringent – Causing a drying feeling in your mouth, typically caused by tannins*.
baked – When a wine smells or tastes like overripe or cooked fruit. Usually, this is due to just that – grapes have been overheated from the sun, or on the vine too long.
balanced – All flavors & aromas are in symmetry, not one thing stands out more than another.
big – A full-bodied* wine with high alcohol content & exploding with flavor (can also be described as beefy or brawny).
body – The result of thickness or weight on your palate. Often compared with milk; a light-bodied* wine is similar to the feeling of drinking non-fat milk, medium-bodied* is like whole milk, & full-bodied* would be more like creamer.
buttery – The wine smells or tastes like butter or cream.
chewy – The wine texture is thicker, like you could chew it.
cloying – When a wine is aggressively sweet, it doesn’t offer enough acidity to balance* it out.
complex – There is a lot going on. The flavor profiles & scents are extensive & constantly changing (can also say it is deep/has depth).
creamy – A wine with a rich & velvety texture (can also say lush) (the opposite of thin*).
crisp – Refers to the level of acidity*. If something is ‘crisp,’ it means it’s on the sourer side.
delicate – When a wine is on the calmer side, having fine, fixed flavors (the opposite of big*, beefy, or brawny).
dry – Refers to sugar levels; a wine that isn’t sweet.
earthy – When the wine smells or tastes similar to the earth, like barnyard, dirt, mushrooms, forest floor, gravel, limestone, etc.
flabby – A negative term for a wine without enough acidity* (too plump*).
finish – The aftertaste of a wine, the last impression on the palate.
flat – A wine without any acidity*, lacking a crisp* finish*.
floral – When a wine smells like flowers (common aromas are rose, honeysuckle, & citrus blossom).
fruity – When a wine is dominated by fruit flavors & aromas (can also be described as fruit-forward).
full-bodied – A wine with more weight, feeling thicker on the palate.
grassy – Having the taste or aroma of fresh-cut grass (common in Sauvignon Blanc).
green – When a wine tastes underripe, can often result in flavor profiles of bell pepper or sometimes jalapeños.
herbal – A wine resembling herbs such as: basil, mint, rosemary, sage, thyme, etc.
hollow – When a wine lacks body*.
hot – A derogatory term meaning a wine’s alcohol is excessively unbalanced, making it overpower all other flavors.
inky – Having an intense or saturated purplish black color.
lean – When a wine is light but firm (the opposite of big*, brawny, or beefy).
light-bodied – A wine that is light on the palate.
lively – When a wine has a higher level of acidity*, can make your mouth water.
meaty – Either referring to a wine that smells or tastes like meat, or a chewier texture of the wine itself.
medium-bodied – In between light-bodied* & full-bodied*, medium weight on the palate.
minerality – A term used to describe flavors & aromas of wine that are similar to minerals like rocks, wet gravel, or limestone.
mouthfeel – Sensations occurring inside the mouth during wine tasting (can be described as smooth*, sharp, etc.).
oaky – When a wine tastes or smells like oak, or its respective flavor profiles like vanilla, marshmallows, butterscotch, coffee, chocolate, etc. (can also be described as toasty).
plump – A lush wine with robust fruit flavor.
powerful – A strong wine with high levels of alcohol & tannin*.
racy – A tart, lean* wine with lots of zest; a high-acid wine.
residual sugar (RS) – The level of sugar from the wine grape that is left over after fermentation.
rich – When a wine has round*, thorough flavor.
round – A ripe wine with more focus on fruit flavors than acidity* or tannins*, also feeling silky on the palate (can also be described as smooth).
smoky – When a wine smells like smoke.
sour – A wine with overwhelming acidity*.
tannins – Natural compounds found in wine that give a dry texture on the palate & more bitter flavor.
thin – A negative term describing a wine without body*, making it taste watery.
tight – When a wine lacks obvious aromas.
varietal – Belonging to a single variety of grape (ex: Cabernet Sauvignon, Barbera, Chardonnay, Vermentino, etc.).
vegetal – A wine that smells or tastes like vegetables like artichoke, green or black olives, beets, etc.
vinegary – When a wine smells like vinegar (not a good thing).
*Definition is on list, as well.
In addition to this lengthy list, there are so many more terms that are used when describing wine, but this will definitely give you a good start. To help you pinpoint those characteristics I mentioned before, take a look at our aroma wheel! We definitely can’t take the credit for this though, the original was created by Ann C. Noble, a professor at the University of California, Davis. It’s intended to help people take broad smells & narrow them down to the exact flavor profile present in the wine they’re tasting. You can find these all over the internet, some even for specific grape varieties.
You see, wine is a hobby for a reason— there’s a lot to it! I promise, you already know a lot more than you think, if you’ve been following along. Hopefully this gave you a few tricks to keep up your sleeve for the next time you go wine tasting. Maybe you’ll even end up teaching everyone else something new!
Bailey Morris, Marketing/ Gift Shop